Blueberry Oatmeal Muffins Recipe

Heat the oven to 350°F (175°C). Grease a muffin tin or line it with paper cups.

In a bowl, whisk together flour, oats, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a second bowl, beat the eggs. Stir in the plain yogurt and vanilla yogurt. Add the melted, slightly cooled margarine and butter and mix until smooth.

Pour the wet mixture into the dry mixture. Fold with a spatula just until you don’t see dry streaks; don’t overmix.

Gently fold in the blueberries. If using frozen, drain well so the batter doesn’t get watery.

Divide the batter into the muffin cups, filling each about 3/4 full. Bake for about 25 minutes, until the tops are lightly golden and a toothpick comes out clean.

Let the muffins rest in the pan for 5 minutes, then move to a rack to cool. Serve warm or at room temperature.