Blueberry-oatmeal muffins Recipe

Name: Blueberry-oatmeal muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 servings
Ingredients: 500 mL (2 cups) whole wheat flour; 125 mL (½ cup) quick-cooking rolled oats; 125 mL (½ cup) cornmeal; 10 mL (2 tsp.) ground ginger; 5 mL (1 tsp.) baking powder; 5 mL (1 tsp.) baking soda; 375 mL (1½ cups) plain yogurt; 125 mL (½ cup) liquid honey; 75 mL (1/3 cup) vegetable oil; 1 egg; 250 mL (1 cup) frozen blueberries

Ingredients

500 mL (2 cups) whole wheat flour
125 mL (½ cup) quick-cooking rolled oats
125 mL (½ cup) cornmeal
10 mL (2 tsp.) ground ginger
5 mL (1 tsp.) baking powder
5 mL (1 tsp.) baking soda
375 mL (1½ cups) plain yogurt
125 mL (½ cup) liquid honey
75 mL (1/3 cup) vegetable oil
1 egg
250 mL (1 cup) frozen blueberries

PREP TIME 10m	COOK TIME 25m	TOTAL TIME 35m
YIELD 12 servings

Instructions

Place rack in the middle of the oven.
Preheat oven to 200°C (400°F).
Fill 12 muffin tins with paper or silicone liners.
Blend together flour, oats, cornmeal, ginger, baking powder, and baking soda in a bowl. Set aside.
In another bowl, whisk together the yogurt, honey, oil, and egg.
Make a well in the centre of the dry mixture and pour in wet ingredients.
Mix using a wooden spoon until batter is just moistened.
Add frozen blueberries and combine gently.
Avoid over-mixing.
Divide batter evenly into muffin tins.
Bake in oven 20 to 25 minutes or until a toothpick inserted into the centre comes out clean.
Set muffins on a rack to cool.