2 cups flour
1 cup oats–quick or regular oats
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups honey greek yogurt (Chobani)
2 large eggs, lightly beaten
4 tablespoons unsalted butter, melted and slightly cooled
1 cup fresh blueberries
Heat oven to 350°. Coat muffin tin with cooking spray
or liners. Combine flour, sugar, oats, baking powder,
baking soda and salt in a bowl. Combine yogurt, eggs,
butter, and vanilla in a second bowl. Fold yogurt
mixture into dry mixture; stir to combine completely.
Gently fold in blueberries. Spoon into muffin tins.
Bake for 20-25 minutes. My family likes the
mini muffins so I just bake them for half the time
12 -15 minutes.