Blueberry Oatmeal Yogurt Muffins

Sometimes around this time of year, you just want to amp up the healthy eating. These muffins are perfect for that - full of fiber and protein, they make a delicious breakfast or morning snack, with virtually no guilt involved. They also keep well in the freezer so you can have a good, healthy breakfast at your fingertips.

You won't even need a mixer for this - just a sturdy wooden spoon. Start by combining the oats, sugar,

flour, baking soda, baking powder and salt. In a measuring cup, combine the melted butter, eggs, yogurt

and vanilla and whisk until combined. Add the wet ingredients to the dry,

and stir just until the dry ingredients are moistened. Fold in the blueberries.

Scoop the batter into 12 paper-lined or greased muffin cups.

Yummy!!

One year ago: Roasted Green Beans with Goat Cheese
Two years ago: Cheesy Broccoli Cauliflower Ham Casserole
Three years ago: Bourbon Chicken
Four years ago: Cheesy Ham and Noodle Casserole

Get more inspiration at Full Plate Thursday, Pennywise Platter, Showcase Your Talent, Foodie Friday, Foodtastic Friday, Foodie Friday #2, Blog Strut, Friday Food Frenzy.

Blueberry Oatmeal Yogurt Muffins

2 cups flour
1 cup oats
2/3 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups plain or vanilla yogurt
2 eggs, lightly beaten
4 Tbsp. butter, melted and slightly cooled
1 tsp. vanilla extract
1 cup fresh or frozen blueberries

Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl. In a large measuring cup, combine yogurt, eggs, butter, and vanilla. Add flour mixture into yogurt mixture; stir to combine completely. Gently fold in blueberries.

Spoon into greased or paper-lined muffin tins. Bake at 350 until top is golden and springs back when you gently touch it, 20-25 minutes.