1 cup + 1 1/2 Tbsp. old fashioned or quick-cooking oats divided
1/2 cup + 1 1/2 Tbsp. packed brown sugar divided
1 cup fresh or frozen blueberries
1 1/2 cups + 1 Tbsp. all-purpose flour divided
1 Tbsp. baking powder
1/4 - 1/2 tsp. cinnamon to taste
4 Tbsp. melted butter
1 cup nonfat raspberry yogurt (if you have a 6 oz. container you can use plain or vanilla yogurt or nonfat milk to bring it up to 1 cup)
1 egg
1 teaspoon vanilla extract
Directions
Preheat the oven to 400 degrees. Spray a muffin tin with nonstick cooking spray or line it with paper baking cups.
For the topping, combine 1 1/2 Tbsp. oats and 1 1/2 Tbsp. brown sugar in a small bowl. Set it aside.
In a small bowl, gently toss the blueberries with 1 Tbsp. flour. Set them aside.
In a large bowl, combine the remaining flour, oats, sugar, baking powder and cinnamon. In a medium bowl, combine the butter, yogurt, egg and vanilla, and gently stir it into the flour mixture until dry ingredients are moistened, but the batter is still lumpy. Gently fold in the blueberries.
Fill the muffin cups almost full. Sprinkle the reserved topping over the muffins.
Bake the muffins for 18-20 minutes until they are golden brown. Serve them warm, or, if they are cool, slice them in half and toast them. Can be tightly wrapped and frozen for up to 3 months.
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