Looking for the perfect snack or breakfast on the go? These hearty blueberry muffins are the perfect fit! They pack a punch with protein and fiber along with plump anti-oxidant rich blueberries.
(yield 18+ muffins)
2 cups AP Flour
1 cups whole oats
2/3 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups greek yogurt
4 T. coconut oil or melted butter
1 tsp. vanilla
1 cup or more of blueberries
1/4 cup of milk or more
Preheat oven to 350 degrees Fahrenheit
1. Mix the flour, oats, sugar, baking powder, baking soda, and salt in a bowl. Set aside.
2. Mix the yogurt, eggs, oil, and vanilla.
3. Add the wet ingredients to the dry. Stir until combined. Add the milk if needed, sometimes I need to add a little more. Be careful not to over mix as it will make your muffins tough.
4. Scoop into muffin tins and bake at 350 degrees for 16 - 20 minutes or until done.
FOR MUFFINS AT HIGH ALTITUDE:
CHANGE THE BAKING POWDER TO 3/4 TSP AND THE BAKING SODA TO 3/4 TSP.