Here's What You Need:
- Muffin/Cupcake liners
- 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
- 2 large eggs, lightly beaten
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Next combine flour, sugar, oats, baking powder, baking soda and salt in a bowl. Set aside.
Then combine yogurt, eggs, butter, and vanilla in a second bowl. I should note here, for whatever reason it is hard to find the honey Greek yogurt by me..drives me crazy. BUT if this is the case for you as well, you can just mix in honey with the yogurt before mixing with the rest of the ingredients.
ALSO if you are like me and rushing to get these done on a Monday night and therefore have to at the last second melt the butter, make sure to temper the mixture with the hot butter first before just dumping it in with the eggs (otherwise your eggs will scramble, which you dont want). This simply means add a little bit of the hot butter to the mixture, mix it in well, then slowly add the rest of the butter.
Fold yogurt mixture into dry mixture; stir to combine completely.
Gently fold in the blueberries.
Spoon the muffins into the tins. As I mentioned earlier this will yield anywhere from 12 to 24 muffins, depending on how much you fill your tins. I stuck with about 3/4 full and got 24 muffins.
Bake for about 20-25 minutes or until the tops are golden.
I think I baked mine for slightly too long as they are a little dry in my opinion, but my Dad didn't have the same complaint, so might just be me. Overall good though and great for taking with me in the morning.