Equipment
Method
- Preheat your oven to 350°F (175°C) and grease a muffin pan or line it with silicone liners.
- In a large bowl, combine 1 cup of all-purpose flour, rolled oats, baking powder, and salt.
- In a medium bowl, whisk together the lightly beaten eggs, Greek yogurt, honey, milk, and vanilla extract until smooth.
- Gently stir the wet ingredients into the dry ingredients until just combined, avoiding overmixing.
- Toss the blueberries in the remaining 1 tablespoon of flour, then gently fold them into the batter.
- Divide the batter evenly among the muffin cups, filling them to the top, and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow the muffins to cool completely in the pan before transferring them to a storage container or serving.
Nutrition
Calories: 129kcalCarbohydrates: 21gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 25mgSodium: 120mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 50IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg
Notes
Using a mix of fresh and frozen blueberries enhances the flavor and texture of the muffins. Store muffins in an airtight container at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to 3 months. Experiment with different fruits or nut additions to create various flavors! For best results, use room temperature ingredients and avoid overmixing the batter.
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