Blueberry Oatmeal Greek Yogurt Muffins

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  1 ¹⁄₁₆ cup or 133g

• Rolled oats

  Plain, dry oatmeal

  1 cup or 80g

• Baking powder

  Leavening agents, low-sodium

  2 tsp or 10g

• Salt

  Table

  ¼ tsp or 2g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Greek yogurt

  Plain, whole fat

  1 cup or 240g

• Honey

  ⅓ cup or 113g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ¼ cup or 61g

• Vanilla extract

  2 tsp or 8g

• Blueberries

  Raw

  1 cup or 148g

Directions

1. Preheat your oven to 350 degrees F and either grease a muffin pan or line with 12 silicone liners.
2. Combine 1 cup flour, oats, baking powder and salt in a large bowl.
3. In a medium bowl, whisk together the eggs, yogurt, honey, milk, and vanilla until well combined.
4. Stir the wet ingredients into the dry ingredients until combined.
5. Toss the blueberries in the remaining flour and then carefully fold them into the batter.
6. Divide the batter evenly among the muffin cups, filling to the top.
7. Bake for 18-20 minutes, or until the tops are firm and just starting to turn golden. A toothpick should come out clean.
8. Allow the muffins to cool completely in pan before transferring them to a storage container or eating.
9. Recipe by: Elizabeth (source: http://www.frugalmomeh.com/2016/09/blueberry-oatmeal-greek-yogurt-muffins.html)

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