Name: Oatmeal-Blueberry Muffins
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: All-purpose flour - 2 cups; Baking powder - 2 teaspoons; Baking soda - ½ teaspoon; Frozen cranberries, thawed - 1 cup; Plain yogurt - 1 ¼ cups; White sugar - ½ cup; Brown sugar - ½ cup; Eggs, beaten - 2 large; Quick-cooking oats - 1 cup; Frozen blueberries, thawed - 1 cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Oatmeal-Blueberry Muffins

1. All-purpose flour - 2 cups

2. Baking powder - 2 teaspoons

3. Baking soda - ½ teaspoon

4. Frozen cranberries, thawed - 1 cup

5. Plain yogurt - 1 ¼ cups

6. White sugar - ½ cup

7. Brown sugar - ½ cup

8. Eggs, beaten - 2 large

9. Quick-cooking oats - 1 cup

10. Frozen blueberries, thawed - 1 cup

How to cook deliciously - Oatmeal-Blueberry Muffins

1. Stage

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

2. Stage

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

3. Stage

Chop thawed cranberries in half; set aside.

4. Stage

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.

5. Stage

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

6. Stage

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.