This is for Sandie Or, who in the 9/1/10 newsletter wanted healthy blueberry muffin recipes. I am envious of all your fresh blueberries. I am not sure how you define healthy, as some think it is low fat, others low sugar and others no white flour. If you want to you can always use applesauce in place of the butter/margarine to reduce the fat in the first recipe. I no longer know where I obtained the first recipe. The second appeared in a May 2010 newsletter.
Robbie IN

Blueberry Oatmeal Muffins

1 egg
1 1/ 4 cups nonfat or low fat yogurt
1 1/4 cups all-purpose flour
1-cup quick cooking oats
2/3 cup packed brown sugar
1/4 cup softened margarine or butter
2 teaspoons baking powder
1-teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt - if desired

1 cup fresh blueberries (may substitute thawed & drained frozen blueberries). Heat oven to 375 degrees F. Place paper baking cup in each of 12 regular size muffin cups, or grease muffin pan.

Beat egg in large bowl; stir in remaining ingredients, except blueberries, just until flour is moistened (batter will be lumpy). Gently stir in blueberries.

Divide batter evenly among muffin cups.

Bake 20 - 30 minutes or until golden brown. Immediately remove from pan. Makes 12
Robbie IN

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