Blueberry Muffins

PREPARATION 30 MIN

COOKING 30 MIN

SERVINGS 12 MUFFINS

INGREDIENTS

• 375 ml (1 ½ cups) unbleached all-purpose flour

• 250 ml (1 cup) quick-cooking oats

• 250 ml (1 cup) brown sugar

• 10 ml (2 tsp.) baking powder

• 2 ml (½ tsp.) salt

• 250 ml (1 cup) 2% plain yogurt

• 125 ml (½ cup) canola oil

• 2 eggs

• 5 ml (1 tsp.) vanilla extract

• 500 ml (2 cups) large fresh or frozen blueberries

PREPARATION

• Place the rack in the middle position and preheat the oven to 350 °F. Line 12 muffin cups with paper or silicone liners.

• In a bowl, combine the flour, oats, brown sugar, baking powder and salt.
• In another bowl, combine together the yogurt, oil, eggs and vanilla with a whisk until smooth. Add the dry ingredients, stirring with a wooden spoon or spatula until the dry ingredients are just moistened. Stir in the blueberries.
• Spoon the batter into the muffin cups up to the rim.
• Bake for 30 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
• Let cool in the muffin cups.

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