Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt.
- In a separate medium bowl, whisk the eggs, then mix in the Greek yogurt, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the 12 muffin cups. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
Tip 1: For beautiful domed tops, fill the muffin cups almost to the top and bake at the higher temperature.
Tip 2: Tossing frozen blueberries in a tablespoon of flour before adding them to the batter can help prevent them from sinking.
Tip 2: Tossing frozen blueberries in a tablespoon of flour before adding them to the batter can help prevent them from sinking.
