Total Time
30mins
Prep 10 mins
Cook 20 mins

The fat in the muffins is just enough to make the texture right, but not too much fat. I found this recipe in BH&G magazine, and tested them. I thought they were some of the best of low fat muffins I ever made.

Ingredients Nutrition

Directions

  1. Prepare muffin pan with cooking spray, or with paper baking cups. Preheat oven to 400º.
  2. Combine 1 1/2 Tbsps. oats and 1 1/2 Tbsps. brown sugar in a small bowl, and set aside.
  3. In another small bowl, gently toss blueberries with 1 tablespoons flour. Set aside.
  4. In a large bowl, combine remaining oats, sugar, flour, baking powder, and cinnamon.
  5. In a medium bowl, combine yogurt, butter, egg, and vanilla.
  6. Gently stir yogurt mixture into flour mixture until dry ingredients are moistened, but batter is still lumpy.
  7. Gently fold in blueberries.
  8. Fill muffin cups almost to top.
  9. Sprinkle reserved oats and brown sugar over muffins.
  10. Bake 18 to 20 minutes, or until golden brown.
Most Helpful

5 5

This one is a keeper! I use non-fat plain or vanilla yogurt in practically every muffin recipe I make but I am always guessing at just how much to use. I used the fat/yogurt ratio listed here and these turned out great! I did make a few changes -- more cinnamon, dried ginger, orange rind and craisins instead of blueberries. I'd take a picture but, even though they came out of the oven less than an hour ago, they are already gone.

5 5

Superb! All the healthy things you need in a breakfast without compromizing the taste. The topping really makes it! Grocery didn't have raspberry yogurt, so I used strawberry, which worked fine b/c you couldn't taste it anyway. I substituted 1/2 whole wheat flour and used 1/2 tsp cinnamon, which you could definitely use more cinnamon if you like cinnamon. GREAT, healthy recipe.