Ingredients

The following ingredients have 16 Servings
  • ¾ cup all purpose flour
  • ¾ cup white whole wheat flour
  • 1 ½ cups quick-cooking oats*
  • ½ cup wheat germ or ground flaxseed
  • ¾ cup coconut sugar or light brown sugar
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon kosher salt
  • 1 large egg
  • 1 cup reduced fat vanilla yogurt ((I used Stonyfield Blends))
  • ½ cup low fat milk
  • 1/3 cup safflower or other neutral-flavored oil
  • 1 ½ cups blueberries ((fresh or frozen))

Instruction

  • Preheat oven to 375° F. Line two 12-cup muffin tins with 16 paper muffin liners.
  • Mix the flours, oats, wheat germ, sugar, baking soda, baking powder, cinnamon and salt together in a large mixing bowl. Mix the egg, yogurt, milk and oil in a second bowl. Add the wet ingredients to the dry ingredients and stir until just combined (do not over mix). Gently stir the blueberries into the batter.
  • Scoop the batter into the muffin cups, filling them about ¾ full (you should have 16 muffins). Bake 18-20 minutes until muffins are golden brown and a toothpick inserted into the center comes out clean. Cool in the pan for 5-10 minutes and then turn the muffins onto a rack and cool completely. Muffins can be served right away, refrigerated or frozen for later use.