Blueberry Oatmeal Greek Yogurt Muffins

• Vegetarian

• Produce

  • 1 cup Blueberries, frozen or fresh

• Refrigerated

  • 2 Eggs, large

• Breakfast Foods

  • 1 cup Rolled oats

• Condiments

  • 1/3 cup Honey

• Baking & Spices

  • 1 1/16 cup All-purpose flour
  • 2 tsp Baking powder
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract

• Dairy

  • 1 cup Greek yogurt, plain
  • 1/4 cup Milk

Found on frugalmomeh.com

Description

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.