This winter, give your friends and family a taste of summer with these blueberry oatmeal muffins.

These muffins make tasty treats for teachers, postal workers and others you are looking to give token gifts to this holiday season. Or take them to the office potluck either for breakfast or for a healthy dessert.

Yes, blueberries are expensive this time of year, but give them a try with whatever fruit you have on hand. I've had excellent results substituting the blueberries for raspberries.

Blueberry Oatmeal Muffins

1 1/2 tablespoons + 1 cup old-fashioned or quick-cooking oats, divided
1 1/2 tablespoons + 1/2 cup packed brown sugar, divided
1 cup fresh or frozen blueberries (or raspberries)
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 to 1/2 teaspoon ground cinnamon, to taste
1 cup yogurt (plain or fruit-flavored)
4 tablespoons melted butter
1 egg
1 teaspoon vanilla extract

Preheat oven to 400 degrees. Butter a muffin pan.

Combine 1 1/2 tablespoons oats and 1 1/2 tablespoons brown sugar in a small bowl and set aside.

In a large bowl, combine remaining oats, brown sugar, flour, baking powder and cinnamon. In a medium bowl, combine yogurt, butter, egg, and vanilla extract. Stir wet ingredients into dry ingredients until the batter is moistened but still lumpy. Gently fold in blueberries.

Fill muffin cups almost to top, and sprinkle reserved oats and brown sugar over muffins. Bake 18 to 20 minutes or until golden brown. Serve warm. Makes 12.