Ingredients
1-1/4 cups all-purpose flour1 cup quick-cooking oats1/2 cup packed brown sugar2 teaspoons baking powder1/2 teaspoon salt1/2 teaspoon ground cinnamon1/4 teaspoon baking soda1/4 teaspoon ground nutmeg1 large egg, lightly beaten1 cup plain yogurt1/4 cup butter, melted1 cup fresh blueberries
Preparation
Preheat oven to 400°. In a large bowl, combine the first eight ingredients. Combine the egg, yogurt and butter; stir into dry ingredients just until moistened. Fold in blueberries.
Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake until a toothpick inserted in the muffin comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
