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Blueberry and Oats Muffins

  • Prep 10 min
  • Total 30 min
  • Ingredients 11
  • Servings 12

Ingredients

1
container (6 oz) Yoplait® Lactose Free French vanilla yogurt
1
cup old-fashioned or quick-cooking oats
1
egg, beaten
1/4
cup vegetable oil
1/2
cup packed brown sugar
1 1/3
cup Gold Medal™ all-purpose flour
1
teaspoon baking soda
1
teaspoon cinnamon
1/4
teaspoon salt
1 1/4
cups fresh or frozen blueberries (do not thaw)
Coarse sugar
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 muffin
Calories
170
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
170mg
7%
Potassium
85mg
2%
Total Carbohydrate
26g
9%
Dietary Fiber
1g
6%
Sugars
9g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Treat your family to these oats and blueberry muffins made with Yoplait® Lactose Free yogurt.

Directions

  • 1 Heat oven to 400°F. Place paper baking cups in 12 regular-size muffin cups, or grease bottoms only of muffin cups.
  • 2 In large bowl, mix yogurt and oats. Stir in egg, oil and brown sugar. Stir in flour, baking soda, cinnamon and salt (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups. Sprinkle with sugar.
  • 3 Bake 18 to 20 min or until golden brown. Immediately remove from pan. Serve warm.

Treat your family to these oats and blueberry muffins made with Yoplait® Lactose Free yogurt.

Rate and Comment

Treat your family to these oats and blueberry muffins made with Yoplait® Lactose Free yogurt.