These muffins recently made it to my table after a quick Google search for a simple recipe. What was a thought of "I should make some muffins today" just before 7 am, quickly became yummy muffins hot out of the oven by 8 am. Kid you not.
I doubled the recipe, leaving some out for now and threw the rest in the freezer for another day.
This just might become one of my new favorites due to the ease of preparing/ingredients, texture and how quick my kiddos ate them up.
Give 'em a try!
Blueberry Oatmeal Muffins
(recipe can also be found at Taste of Home)
1 1/4 cups Flour
1 cup quick cooking Oats
1/2 cup Brown Sugar
2 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Cinnamon
1/4 tsp Baking Soda
1/4 tsp Nutmeg (I omitted)
1 Egg, lightly beaten
1 cup (8 oz) Plain Yogurt
1/4 cup Butter, melted
1 cup fresh Blueberries (I used frozen)
In a large bowl, combine the first eight ingredients. Combine the egg, yogurt and butter; stir into dry ingredients just until moistened. Fold in blueberries.
Coat muffin cups with cooking spray or paper liners; fill 3/4 full with batter. Bake at 400 degrees for 18-22 minutes or until toothpick inserted comes out clean (my time was more around 16-18 minutes).