Blueberry Oat Yogurt Muffins

What you need

• 1 ½ cups all-purpose flour
• 1 cup rolled oats
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup plain Greek yogurt
• ⅓ cup honey
• 1 large egg
• ¼ cup melted coconut oil
• 1 ½ cups fresh blueberries
• 1 teaspoon vanilla extract

The easy way

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
2. In a large bowl, whisk together the flour, rolled oats, baking powder, and salt until well combined.
3. In a separate medium bowl, whisk the Greek yogurt, honey, egg, melted coconut oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until combined; do not overmix. Fold in the blueberries carefully to prevent them from breaking.
5. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
6. Bake for 20-25 minutes until the tops are golden and a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack. Store leftovers in an airtight container at room temperature for up to two days or refrigerate for up to five days.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.