Blueberry Oatmeal Muffins

 

While I've been enjoying smoothies for breakfast lately, I still prefer baked goods for breakfast because they are generally portable, filling, and sweet. I came across these muffins while searching Pinterest and was intrigued by the addition of the oatmeal and yogurt. These muffins are delicious! They have exactly what I look for in a baked good; they are portable, they are filling, and they are sweet, but not overly sweet! Best of all, these muffins are relatively healthy! With fibrous oats, protein packed yogurt, fruit, minimal butter, and no oil, you can feel good about yourself when you start your morning off with one of these muffins!

2 cups Flour
1 cup Oats
2/3 cup Sugar
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 1/2 cups Greek Yogurt
2 Eggs, lightly beaten
4 tablespoons Butter, melted and slightly cooled
1 teaspoon Vanilla
1 cup Blueberries (I used frozen, but the original recipe calls for fresh)

In a large bowl, whisk the flour, oats, baking powder, baking soda, and salt. In a medium bowl, stir together the yogurt, eggs, butter, and vanilla until combined. Fold the wet mixture into the dry mixture, stirring until incorporated. Gently fold in the blueberries. Line a muffin tin with paper liners and spoon the batter into each lined well. Bake at 350 degrees for 20-25 minutes, or until golden. Makes 12-14 muffins.

SOURCE: Domesticated Academic