Blueberry Oatmeal Muffins

I found this recipe in the June/July 2008 edition of Healthy Cooking magazine.  One muffin equals 167 calories and has 6 grams of fat.  Not too bad for a muffin.  They are only mildly sweet and I'll make them again.

Blueberry Oatmeal Muffins

1 1/4 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup packed brown sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. baking soda
1/4 tsp. ground nutmeg

1 egg, slightly beaten
1 cup plain yogurt
1/4 cup butter, melted
1 cup fresh blueberries (I used frozen)

I added 2/3 cups non-fat milk to the batter because it needed more liquid.  Next time I'll try adding 1/2 cup first but even the 2/3 cup worked just fine.

Preheat oven to 400 degrees.
In a large bowl, combine the first eight ingredients (the dry ingredients.)
Combine the egg, yogurt and melted butter in separate bowl.
Stir into dry ingredients until just moistened.
Fold in blueberries.
Coat muffin cups with cooking spray or paper liners
Fill 3/4 full with batter.
Bake for 18-22 minutes or until toothpick in center comes out clean
Cool for 5 minutes before removing from pan to wire rack.