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What’s Fresh With Beth Irons: Blueberry Oatmeal Muffins


1-1/4 cups all-purpose flour

1 cup quick-cooking oats

1/2 cup packed brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon baking soda

1/4 teaspoon ground nutmeg

1 large egg, lightly beaten

1 cup (8 ounces) plain yogurt

1/4 cup butter, melted

1 cup fresh blueberries




  1. In a large bowl, combine the first eight ingredients.
  2. In a separate bowl, combine the egg, yogurt and butter
  3. Stir into dry ingredients just until moistened.
  4. Fold in blueberries.
  5. Coat muffin cups with cooking spray; fill three-fourths full with batter.
  6. Bake at 400° for 18-22 minutes or until toothpick inserted in muffin comes out clean.
  7. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.


Freeze option: Wrap muffins in foil; transfer to a resealable plastic freezer bag. May be frozen for up to 3 months. To use frozen muffins: Remove foil. Thaw at room temperature. Serve warm.


From tasteofhome.com