Categories: Blueberries, Breakfast, Muffins
Ingredients
- 2 egg whites or 1 egg , slightly beaten
- 1 cup plain nonfat yogurt or 1 cup non-fat vanilla yogurt
- 1/4 cup margarine or 1/4 cup butter , softened
- 1 1/4 cups all-purpose flour
- 1 cup quick-cooking oat
- 1/2 cup brown sugar , packed
- 2 teaspoons baking powder
- 1 teaspoon cinnamon , ground
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg , ground
- 1/4 teaspoon salt , if desired
- 1 cup blueberries , drained
Directions
-
Heat oven to 400F.
-
Line 12 medium muffin cups, 2 1/2×1 1/2 inches, with paper baking cups, or grease bottoms only of muffin cups.
-
Mix all ingredients except blueberries just until flour is moistened (batter will be lumpy). Fold in blueberries.
-
Divide batter evenly among muffin cups.
-
Bake 20 to 25 minutes or until golden brown.
-
Immediately remove from pan.
-
High Altitude (3500-6500 ft): Heat oven to 425F. Decrease brown sugar to 1/3 cup. Bake about 20 minutes.