Blueberry Oat Muffins (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1 cup of plain Greek yogurt
02 -
1/4 cup of milk
03 -
1/3 cup of maple syrup or honey
04 -
1 large egg
05 -
2 tablespoons of vegetable oil
06 -
1 teaspoon of vanilla extract
→ Dry Ingredients
07 -
1 cup of rolled oats (old-fashioned)
08 -
3/4 cup of all-purpose flour
09 -
1 teaspoon of ground cinnamon
10 -
1 teaspoon of baking powder
11 -
1/2 teaspoon of baking soda
12 -
1/4 teaspoon of salt
→ Mix-ins
13 -
1 cup of blueberries (use fresh or frozen)
# Instructions:
01 -
Heat your oven to 375°F. Coat a muffin pan with cooking spray or pop in some paper liners.
02 -
Grab a big bowl and stir together the yogurt, milk, maple syrup, egg, oil, and vanilla until it’s smooth.
03 -
In another bowl (medium-sized), blend the flour, oats, cinnamon, baking powder, baking soda, and salt with a whisk.
04 -
Slowly pour the dry mix into your wet mix and stir just until combined. Gently fold in the blueberries. Don’t overmix!
05 -
Scoop the batter into your muffin pan (about 1/4 cup per muffin) and bake for 18-20 minutes. You’ll know they’re ready when a toothpick comes out clean.
06 -
Leave the muffins in the pan to sit for 10 minutes, then carefully move them to a cooling rack.
# Notes:
01 -
You can swap honey for maple syrup if you prefer.
02 -
Blueberries work great whether they’re fresh or frozen!