2 eggs or 1 egg and 2 whites beaten
1/2 c. sugar
1/2 c. oil
1 1/4 c. plain yogurt
2 1/2 c. Gold Medal oat flour blend
1/4 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1 1/2 to 2 c. fresh or frozen thawed and drained blueberries

Beat the eggs, and add sugar, oil and yogurt. Add flour, leavening, and vanilla and fold in berries gently. Bake in muffin tins at 375 degrees for 15 to 20 minutes. Makes 18. NOTE: Gold Medal has a new blend of part white flour and part whole oat flour.