Ingredients
2 cups all-purpose flour
1 cup oats-quick or regular oats, plain
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces honey nonfat greek yogurt or 1 1/2 cups (Chobani)
2 large eggs, lightly beaten
4 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1 cup fresh blueberries
Preparation
Heat oven to 350°. Coat muffin tin with cooking spray or liners. Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl. Combine yogurt, eggs, butter, and vanilla in a second bowl. Fold yogurt mixture into dry mixture; stir to combine completely. Gently fold in blueberries. Spoon into muffin tins. Bake until top is golden and springs back when you gently touch it, 20-25 minutes.
