Blueberry Yogurt Muffins

Preparation: 40 mins

Cooking: 20-25 mins

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1 cup Quaker Oats (large flake)                           

½ cup all-purpose flour

1 cup P.C. Finesse yogurt                                     

½ cup whole wheat flour

    (it has fruit with it & is low-fat)                           

1 Tsp. salt

½ cup vegetable (or corn) oil                                

½ Tsp. baking soda

¾ cup brown sugar (not packed)                         

1 Tsp. baking powder

1 egg                                                                         

1 cup frozen blueberries*

*do not take blueberries out of freezer before ready to add to recipe.  When you measure the berries, mix about 1 TBSP flour to coat them before adding to ingredients as instructed.


Add to basket
  1.  Soak the oats in the yogurt for about 20 – 30 minutes, then preheat the oven to 400’F.
  2. Add oil, egg, and sugar to the above.  Beat well.
  3. In a separate bowl, sift flour, salt, baking soda & baking powder together, then add this dry mixture to the above, mixing only enough to moisten all the dry ingredients. (may be a bit lumpy)
  4. Add the frozen blueberries just enough to fold in batter.
  5. Fill muffin tins which have been greased or lined with muffin papers until they are about 2/3 full. 
  6. Bake for 20 – 25 minutes.
  7. Cool on racks.

Yield:  12 muffins








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