You will need:

• 1 1/2 c. all-purpose flour (I use whole wheat flour)
• 1 c. oats
• 1/2 sugar substitute (Splenda works wonderfully)
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. nutmeg
• 1 c. milk
• 1 egg (or egg-substitute for a lower fat option)
• 1 tsp. vanilla extract
• 3 tbsp. butter (or applesauce for a lower fat option. Applesauce makes the muffins nice and moist)
• 1 1/2 c. fresh blueberries (you can substitute another type of fruit)

What to do:

First pre-heat the oven to 350 degrees.

In a medium mixing bowl combine the flour, “sugar”, baking powder, salt and nutmeg.

Next, beat together the milk, egg, vanilla, butter (or applesauce) until thoroughly mixed. Now combine the wet with the dry ingredients. You’re almost done!

Finally, fold in the blueberries to the muffin mixture. Once thoroughly but gently mixed, fill greased muffin tins approximately 3/4 tins full and bake for 15-20 minutes. To test for doneness, insert a toothpick and if it comes out clean, they’re ready!

See how easy that was? Enjoy!