Blueberry Oatmeal Greek Yogurt Muffins

• servings: 12 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 cup + 1 tbsp all-purpose flour, divided

1 cup rolled oats

2 tsp baking powder

1/4 tsp salt

2 large eggs, lightly beaten

1 cup plain Greek yogurt

1/3 cup honey

1/4 cup milk

2 tsp vanilla extract

1 cup blueberries, frozen or fresh

Directions

Preheat your oven to 350 degrees F and either grease a muffin pan or line with 12 silicone liners.

Combine 1 cup flour, oats, baking powder and salt in a large bowl.

In a medium bowl, whisk together the eggs, yogurt, honey, milk, and vanilla until well combined.

Stir the wet ingredients into the dry ingredients until combined.

Toss the blueberries in the remaining flour and then carefully fold them into the batter.

Divide the batter evenly among the muffin cups, filling to the top.

Bake for 18-20 minutes, or until the tops are firm and just starting to turn golden. A toothpick should come out clean.

Allow the muffins to cool completely in pan before transferring them to a storage container or eating.

Nutrition

• Serving Size: 1 g
• Calories: 91
• Total Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 1 g
• Trans Fat: 0 g
• Cholesterol: 32 mg
• Sodium: 152 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 1 g
• Total Sugars: 10 g
• Protein: 4 g