Oatmeal-Blueberry Muffins

Bursting with fresh fruit flavor thanks to blueberries and cranberries, these oatmeal-based muffins make a great on-the-go breakfast or snack.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 208 Calories

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup quick-cooking oats
• 2 large eggs, beaten
• 1 cup frozen cranberries, thawed
• 1 cup frozen blueberries, thawed
• 0.5 teaspoon baking soda
• 0.5 cup white sugar
• 0.5 cup brown sugar
• 1.25 cups plain yogurt

Recipe Instructions

Step 1

Spoon batter into the prepared muffin cups, filling each 2/3 full.

Step 2

Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin pan.

Step 3

Blend flour, baking powder, and baking soda together in a small bowl.

Step 4

Chop thawed cranberries in half; set aside.

Step 5

Combine yogurt, white sugar, brown sugar, and beaten eggs in a large bowl. Stir with a wire whisk until light and creamy. Add oats, blueberries, and cranberries and stir until no lumps remain. Slowly stir in dry ingredients until all flour is incorporated into the batter.

Step 6

Bake in the preheated oven until light brown on top, about 20 minutes. Allow to cool for 5 minutes before removing from the pan and placing on a serving plate.