Multigrain Blueberry and Ginger Muffins

• 2 cups whole wheat flour
• 1/2 cup rolled oats
• 1/2 cup cornmeal
• 2 teaspoons ginger ground
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 cups yogurt, low-fat plain
• 1/2 cup honey
• 13 cup vegetable oil
• 1 large eggs
• 1 cup blueberries, unsweetened, frozen wild

1. Preheat oven to 400F (200C).
2. Line a 12 cups muffin pan with paper liners.
3. In a large bowl, combine flour, oats, cornmeal, ginger, baking powder and baking soda.
4. In another medium bowl, whisk yogurt, honey, oil and egg.
5. Made a well in the dry ingredients and pour in the wet ingredients.
6. Strir until dry ingredients are just moistened.
7. Add frozen blueberries, gently stir just until combined.
8. Do not overmix.
9. Divide the batter evenly between the lined muffin cups.
10. Bake 20 to 25 minutes or until the tops spring back lightly when touched.
11. Serve warm or at room temperature.

whole wheat flour, rolled oats, cornmeal, ginger ground, baking powder, baking soda, yogurt, honey, vegetable oil, eggs, blueberries

Taken from recipeland.com/recipe/v/multigrain-blueberry-ginger-muf-50001 (may not work)