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

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.