Cooking Spray
1 c and 1 ½ tbsp Old-fashioned or quick cooking oats, separated
½ c and 1 ½ tbsp Brown Sugar, separated
1 c of fresh or frozen blueberries
1 ½ c and 1 tbsp all purpose flour
1 tbsp baking powder
½ tsp ground cinnamon, to taste
4 tbsp melted butter
1 egg
1 tsp vanilla extract

Directions

Preheat oven to 400 degrees. Coat a muffin pan with cooking spray or use paper muffin tins. Combine 1 ½ tablespoons oats and 1 ½ tablespoons sugar in a small bowl and set aside. In another small bowl, toss blueberries lightly with 1 tablespoon flour and set aside. In a larger bowl, combine remaining oats, sugar, flour, baking powder, and cinnamon. In a medium bowl, mix yogurt, butter, egg, and vanilla extract together. Gently stir yogurt mixture into flour mixture until dry ingredients are moistened, but batter is still lumpy. Gently fold in the blueberries. Fill muffin cups almost to the top. Sprinkle reserved oats and brown sugar over muffins. Bake for 18 to 20 minutes or until golden brown. Serve hot or you can serve them toasted (after they cool).

This recipe makes 12 servings. Each muffin has 186 calories and 5 grams of fat.