Multigrain Blueberry and Ginger Muffins
These multigrain muffins are great for breakfast or snack. Oats, whole wheat flour and cornmeal with fresh or frozen blueberries, plain yogurt and ground ginger make these muffins tasty yet healthy.
blueberries, unsweetened, frozen
Preheat oven to 400℉ (200℃). Line a 12 cups muffin pan with paper liners.
In a large bowl, combine flour, oats, cornmeal, ginger, baking powder and baking soda. In another medium bowl, whisk yogurt, honey, oil and egg.
Made a well in the dry ingredients and pour in the wet ingredients. Stir until dry ingredients are just moistened.
Add frozen blueberries, gently stir just until combined. Do not over mix. Divide the batter evenly between the lined muffin cups.
Bake 20 to 25 minutes or until the tops spring back lightly when touched. Serve warm or at room temperature.