1 cup vanilla yogurt
1 cup old-fashioned or quick-cooking oats
1 egg or 2 egg whites, slightly beaten
1/4 cup canola oil
1/2 cup packed brown sugar
2/3 cup all-purpose flour
2/3 cup whole wheat flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1cup fresh or frozen (do not thaw) blueberries
Heat oven to 400°F. Place paper baking cups in 12 regular-size muffin cups, or grease bottoms only of muffin cups.
In small bowl, mix yogurt and oats. In large bowl, mix egg, oil and brown sugar. Stir in flours, baking soda, cinnamon, salt and yogurt mixture (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups.
Bake 18-20 min or until golden brown. Immediately remove from pan.
Recipe shared from: http://www.bettycrocker.com/recipes/blueberry-oatmeal-muffins/35572797-3db3-4be2-95b8-50b52dc196fa#?st=6&term=yoplait&ps=9&pi=9