An excellent breakfast treat or brunch is a muffin with a burst of fruit flavor from cranberries and blueberries.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup frozen cranberries, thawed
- 1 ¼ cups plain yogurt
- ½ cup white sugar
- ½ cup brown sugar
- 2 large eggs, beaten
- 1 cup quick-cooking oats
- 1 cup frozen blueberries, thawed
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin pan.
- 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
| Calories | 208 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 1 g |
| Sodium | 167 mg |
| Sugars | 21 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |