Whole Wheat Honey Blueberry Oat Muffins with Greek Yogurt

Bursting with blueberries and a tender crumb, these Honey Blueberry Oat Muffins are made with whole grains, Greek yogurt and are naturally sweetened. They are wholesome enough to enjoy for breakfast but delicious enough to eat as dessert

– 1 and ⅓ cup whole wheat flour – ¾ cup quick oats – 1 teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon fine sea salt – 1 and ¼ cup Greek yogurt – ½ cup honey – 2 tablespoon avocado oil – 1 tablespoon vanilla – 2 large eggs – 2 cups blueberries – 1 teaspoon turbinado sugar optional, for sprinkling

INGREDIENTS

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1.

In a large bowl, mix together the flour, oats, baking powder, soda and salt.

Combine dry ingredients.

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2.

In a medium bowl, whisk together the yogurt, honey, eggs, oil and vanilla.

Combine wet ingredients.

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3.

Pour the wet ingredients into the dry ingredients and mix until just combined. There should be no dry spots remaining but take care to not overmix.

Mix together wet and dry ingredients

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4.

Use a wooden spoon or rubber spatula to fold in the blueberries so that they are evenly mixed in. Be gentle so that they don't burst open.

Fold in blueberries.

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5.

Line a muffin tin if needed and scoop the batter evenly into 12 muffins. In order to achieve muffins with high tops, the muffin tins should be filled to the top and may even be a bit heaping.

Scoop into muffin tin.

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6.

For extra sparkly tops that have a little crunch, sprinkle a pinch (about 1/16 tsp) of raw turbinado sugar on top.

Sprinkle with sugar (optional).

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7.

Bake at 375 F for 18-25 minutes. The muffins should bounce back from a light touch when they are finished baking. If you insert a toothpick into the centre, just a few moist crumbs should stick to it.

Bake.

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8.

Immediately remove the muffins to a cooling rack. Enjoy warm or at room temperature.

Cool.

MAKE IT YOUR OWN

– Jumbo Blueberry Oat Muffins- Divide the batter into a prepared jumbo muffin tin and bake for 25-30 minutes. It will yield 6 jumbo muffins. – Make Mini Muffins- For 24-30 mini muffins, divide the batter into a prepared tin and bake for 10-14 minutes. – Add cinnamon- Add ½ teaspoon of cinnamon to the dry ingredients in the first step.

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