Blueberry-Oatmeal Muffins

I am going to post this recipe as it was given to me. With that in mind I actually make mine with 1 cup of whole wheat flour and 1/3 cup all purpose flour. I might even try to eliminate the all purpose flour next time. I actually make a few batches of these and then freeze them. when ever we want them for breakfast I pull some some out. This recipe was taken from the eat better America website.

1	cup Yoplait® 99% Fat Free creamy vanilla or plain yogurt (from 2-lb container)
1	cup old-fashioned or quick-cooking oats
1	egg or 2 egg whites, slightly beaten
1/4	cup canola oil
1/2	cup packed brown sugar
2/3	cup Gold Medal® all-purpose flour
2/3	cup Gold Medal® whole wheat flour
1	teaspoon baking soda
1	teaspoon ground cinnamon
1/4	teaspoon salt
	1 cup fresh or frozen (do not thaw) blueberries 1. Heat oven to 400°F. Place paper baking cups in 12 regular-size muffin cups, or grease bottoms only of muffin cups. 2. In small bowl, mix yogurt and oats. In large bowl, mix egg, oil and brown sugar. Stir in flours, baking soda, cinnamon, salt and yogurt mixture (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups. 3. Bake 18 to 20 minutes or until golden brown. Immediately remove from pan. High Altitude (3500-6500 ft): Heat oven to 425°F. Nutritional Information 1 Muffin: Calories 190 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 170mg; Total Carbohydrate 30g (Dietary Fiber 2g, Sugars 13g); Protein 4g % Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 4%; Iron 8% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 tsp Fats & Oils, 1 oz-equivalents Grains *% Daily Values are based on a 2,000 calorie diet.