Blueberry yogurt muffins Blueberry yogurt muffins Pre-heat Bake 1 ½ cups flour Mix Stir Add Portion 1 cup rolled oats (100g) 1 cup sugar (200g) 2 tsp baking powder ½ tsp salt 1 cup yogurt Whisk ½ cup vegetable oil (e.g. canola or grape seed) 2 eggs 1 tsp vanilla 1 ¾ cup frozen blueberries Pre-heat. Pre-heat oven to 350°F (180°C). Mix. Combine and mix the dry ingredients: flour (1 ½ cups), rolled oats (1 cup, 100g), sugar (1 cup, 200g), baking powder (2 tsp) and salt (½ tsp). Whisk. Combine and whisk the wet ingredients: yogurt (1 cup), vegetable oil (½ cup, e.g. canola or grape seed), eggs (2) and vanilla (1 tsp). Stir. Stir the dry mix into the wet mix. Add. Gently fold the frozen blueberries (1 ¾ cup) into the batter. Portion. Portion the batter into 12 silicone muffin cups. Bake. In the pre-heated oven, bake the muffins for about 25 minutes. This recipe is adapted from Ricardo's.