Blueberry muffins 2
Blueberry muffins 2

Heartland Blueberry or Saskatoon Yogurt Muffins

From blog post: Heartland Blueberry or Saskatoon Yogurt Muffins

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September 16, 2015

Adapted from The Heartland Cafe Cookbook.

  • Makes: Makes 1 1/2 dozen muffins.

Ingredients

3/4 cup canola or other mild vegetable oil

1 cup brown sugar

3 large eggs

2 cups plain yogurt

3 cups all-purpose flour

2 – 2 1/2 cups oats (old fashioned, if you have them, or quick)

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 cups fresh or frozen blueberries or saskatoons (don’t thaw them)

Directions

1Preheat the oven to 400F. In a large bowl, beat the oil and sugar, and add the eggs one at a time, beating after each until the mixture is thick and creamy.

2The original recipe instructs to stir in the yogurt, then whisk together the dry ingredients and berries and add them. I whisked together the dry ingredients, stirred in half, then stirred in the yogurt, then the remaining dry ingredients along with the berries.

3Fill paper-lined muffin tins and bake for 20-25 minutes, until golden and springy to the touch. Tip them in the pan to help them cool.

Makes: Makes 1 1/2 dozen muffins.
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