Heartland Blueberry or Saskatoon Yogurt Muffins

Name: Heartland Blueberry or Saskatoon Yogurt 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)

AuthorJulie

Yields1 Serving

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)

Preheat 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.

The 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.

Fill 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.

Categorybread, breakfast

Ingredients