A muffin with a burst of fruit flavor from cranberries and blueberries for a good breakfast treat or brunch.

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
5 mins
total:
45 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin pan.

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  • Blend flour, baking powder, and baking soda together in a small bowl.

  • Chop thawed cranberries in half; set aside.

  • Combine yogurt, white sugar, brown sugar, and beaten eggs in a large bowl. Stir with a wire whisk until light and creamy. Add oats, blueberries, and cranberries and stir until no lumps remain. Slowly stir in dry ingredients until all flour is incorporated into the batter.

  • Spoon batter into the prepared muffin cups, filling each 2/3 full.

  • Bake in the preheated oven until light brown on top, about 20 minutes. Allow to cool for 5 minutes before removing from the pan and placing on a serving plate.

Nutrition Facts

208 calories; protein 5.5g; carbohydrates 42.6g; fat 2g; cholesterol 32.5mg; sodium 166.9mg. Full Nutrition
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