Ingredients:

  • 1 1/2 cups (180 g) whole wheat flour, divided
  • 1/2 cup (45 g) rolled oats
  • 2 teaspoons (10 g) baking powder
  • 1 teaspoon (2 g) ground cinnamon
  • 1/4 teaspoon (1.5 g) salt
  • 1/2 cup (120 g) plain Greek yogurt
  • 1/3 cup (110 g) honey or maple syrup
  • 1 large egg (50 g)
  • 1 teaspoon (5 ml) vanilla extract
  • 1/4 cup (60 ml) milk or almond milk
  • 1 1/2 cups (225 g) fresh or frozen blueberries

Instructions:

  1. Preheat the oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the whole wheat flour, rolled oats, baking powder, cinnamon, and salt.
  3. In a medium bowl, whisk together the Greek yogurt, honey or maple syrup, egg, vanilla extract, and milk until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula just until the flour streaks disappear. Do not overmix.
  5. Toss the blueberries with approximately 1 tablespoon of the measured flour, then gently fold them into the batter.
  6. Divide the batter evenly among the 12 muffin liners, filling them nearly to the top.
  7. Bake for 18 to 22 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack.