Ingredients:

  • 1.5 cups (190g) Whole wheat flour
  • 1 cup (90g) Old-fashioned rolled oats
  • 1 tsp Baking powder
  • 0.5 tsp Baking soda
  • 0.5 tsp Fine sea salt
  • 1 tsp Ground cinnamon
  • 1 cup (245g) Plain Greek yogurt (2% fat)
  • 0.5 cup (120ml) Pure maple syrup
  • 2 Large eggs, room temperature
  • 0.25 cup (60ml) Avocado oil
  • 1 tsp Pure vanilla extract
  • 1 tsp Apple cider vinegar
  • 1.5 cups (190g) Fresh or frozen blueberries
  • 1 tbsp All-purpose flour

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease your muffin tin or line it with paper liners.
  2. In a small bowl, toss your 1.5 cups of blueberries with 1 tablespoon of all purpose flour until they are fully dusted and white.
  3. In your large bowl, whisk together 1.5 cups whole wheat flour, 1 cup oats, 1 tsp baking powder, 0.5 tsp baking soda, 0.5 tsp salt, and 1 tsp cinnamon.
  4. In the medium bowl, whisk together 1 cup Greek yogurt, 0.5 cup maple syrup, 2 eggs, 0.25 cup avocado oil, 1 tsp vanilla, and 1 tsp apple cider vinegar until the mixture is velvety and uniform.
  5. Pour the wet ingredients into the dry. Stir gently with a spatula just until 80% of the flour has disappeared. Let the batter sit for 5 minutes.
  6. Gently fold the floured blueberries into the batter. Use only 3-4 folds to avoid turning the batter purple.
  7. Divide the batter evenly among the 12 muffin cups. They should be about 3/4 full.
  8. Place in the center of the oven and bake for 20 minutes until the tops spring back when lightly touched.
  9. Insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs (not wet batter).
  10. Let the muffins rest in the tin for 5 minutes until they are firm enough to move, then transfer to a wire rack.