Blueberry Orange Yogurt Muffins

Blueberry Orange Yogurt Muffins

Donnie loved these simple, relatively healthful muffins.  I thought they were a little tough; next time I make them, I'll probably substitute extra light olive oil for at least half the yogurt.

If you've picked up some of the gazillion-dollar imported organic blueberries that are popping up all over the place, these would be a great way to use them.

Blueberry Orange Yogurt Muffins

1 cup rolled oats

1 cup orange juice

1 teaspoon grated orange zest

1 cup plain yogurt

3 eggs, beaten

2 cups all-purpose flour

1 cup whole wheat flour

1 cup sugar

4 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1cup fresh blueberries

In a small bowl, mix together the oats, juice, zest, yogurt and eggs.  Set aside. 

Combine the flours, sugar, baking powder, salt, and baking soda.  Stir in the liquid ingredients until just moistened.  Fold in the blueberries.

Divide batter evenly among 24 foil-lined muffin cups.  Bake at 400 for 15-18 minutes, or until muffins test done. 

These are best served warm, with a little bit of butter.