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Healthy Eating
Blueberry-Oatmeal Muffins

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Calories: 190     Total Fat: 5g
Cholesterol: 20mg     Protein: 4g
Carbohydrates: 32g     Sodium: 200mg

Makes 12 muffins
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New England-Made

  • 1 egg
  • 1 1/2 cups Colombo® nonfat or low-fat plain yogurt
  • 1 1/4 cups Gold Medal® all-purpose flour
  • 1 cup quick-cooking oats
  • 2/3 cup packed brown sugar
  • 1/4 cup margarine or butter, softened
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt, if desired
  • 1 cup fresh New England blueberries (may substitute thawed and drained frozen blueberries)

    1. Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
    2. Beat egg in large bowl; stir in remaining ingredients, except blueberries, just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups.
    3. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. Serve warm.
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