Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 1 cup frozen cranberries , thawed
• 1.25 cups plain yogurt
• 0.5 cups white sugar
• 0.5 cups brown sugar
• 2 large eggs , beaten
• 1 cup quick-cooking oats
• 1 cup frozen blueberries , thawed

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin pan.
2. 2 Blend flour, baking powder, and baking soda together in a small bowl.
3. 3 Chop thawed cranberries in half; set aside.
4. 4 Combine yogurt, white sugar, brown sugar, and beaten eggs in a large bowl. Stir with a wire whisk until light and creamy. Add oats, blueberries, and cranberries and stir until no lumps remain. Slowly stir in dry ingredients until all flour is incorporated into the batter.
5. 5 Spoon batter into the prepared muffin cups, filling each 2/3 full.
6. 6 Bake in the preheated oven until light brown on top, about 20 minutes. Allow to cool for 5 minutes before removing from the pan and placing on a serving plate.

Nutrition per serving