Blueberry oatmeal muffins

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 teaspoon vanilla extract
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.