Prep 15 mins
Cook 20 mins
From a recipe in the cookbook Beat This! with one change -- they used sour cream instead of yogurt. The recipe said it made 12, but I got 15. These are sturdy muffins that freeze well.
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 large eggs
- 1 cup plain low-fat yogurt
- 5 tablespoons unsalted butter
- 1 cup light brown sugar, packed
- 1 cup old fashioned oats
- 1 cup frozen blueberries (do not defrost)
- 2 tablespoons sugar
- Line a muffin tin with muffin-cup liners -- the recipe won't work without them.
- Combine flour, baking powder, baking soda, and salt in a small bowl and set aside.
- In a large bowl, beat the eggs with the yogurt until thoroughly combined.
- In a medium saucepan over medium heat, melt together the butter and brown sugar.
- Beat this mixture into the egg mixture and stir in the oats.
- Fold in the flour mixture and then the blueberries.
- Fill the muffin cups 2/3 full.
- Drop a generous pinch of sugar onto the top of each muffin.
- Bake 20-25 minutes at 375 degrees and cool for 5 minutes before removing from pan.
- Finish cooling the muffins (in their papers) on a wire rack.
While these muffins were moist, no one was crazy about the taste. The oats also added a rather odd texture. It was almost like the batter hadn't been mixed enough and it was lumpy. Edible but just not a big favorite here...sorry.