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)
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.