Recipe courtesy of Copyright 1996, The Associated Press
1.25 cups all-purpose flour
1.0 cup quick-cooking rolled oats, uncooked
0.5 cup brown sugar, firmly packed
2.0 teaspoons baking powder
0.5 teaspoon baking soda
1.0 teaspoon cinnamon
0.25 teaspoon nutmeg
0.25 teaspoon salt (optional)
1.0 large egg, lightly beaten
1.0 cup plain yogurt
0.25 cup butter, softened
1.0 cup blueberries, fresh or frozen, thawed and drained
Preheat oven to 400 degrees. Line 12 3-by-1 1/4 inch (3 1/2-ounce to 4-ounce) muffin cups or lightly butter the bottoms of the cups.
In a large bowl, stir together the flour, oats, brown sugar, baking powder, cinnamon, baking soda, nutmeg and salt. Stir in the egg, yogurt and butter just until the flour is moistened (the batter will be lumpy). Fold in the blueberries. Divide the batter among the cups. Bake for 20 to 25 minutes, or until the muffins are golden. Immediately remove the muffins from the pan. Makes 12 muffins.