1 ½ cups (225 g) unbleached all-purpose flour

1 cup (100 g) quick-cooking oats

1 cup (210 g) lightly packed brown sugar

2 tsp baking powder

½ tsp salt

1 cup (250 ml) plain yogurt

½ cup (125 ml) canola oil

2 eggs

2 tbsp (30 ml) honey

1 tsp (5 ml) vanilla extract

1 ¾ cups (270 g) large fresh or frozen blueberries

With the rack in the middle position, preheat the oven to 350°F (180°C). Line 12 muffin cups with paper or silicone liners.

In a bowl, combine the flour, oats, brown sugar, baking powder and salt. Set aside.

In another bowl, combine the yogurt, oil, eggs, honey and vanilla with a whisk until smooth. Add the dry ingredients and stir with a wooden spoon or spatula until the dry ingredients are just moistened. Gently stir in the blueberries.

With a ¼-cup (60 ml) ice cream scoop, spoon the batter into the muffin cups up to the rim.

Bake for 25 minutes or until a toothpick inserted into the centre of a muffin comes out blue from the berries, but without any batter.

Let cool in the muffin cups.

In Recipes-list.com we have selected the most viewed recipes from category - Muffins And Dessert Breads . Enjoy the best recipes specially selected for you! Blueberry Muffins is the right choice that will satisfy all your claims.