Enjoy these moist, warm muffins with sweet, gooey blueberries sweetened oh so lightly & baked to a golden perfection with a melt in your mouth center and crisp top..
*insert SWOON here*
Good ole pinterest comes thru again for this recipe inspiration {from domesticatedacademic.wordpress.com}.
Ingredients:
2 cups all-purpose flour
{I used gluten-free baking flour)
{I used gluten-free baking flour)
1 cup oats–quick or regular oats
1/4 cup + 1 Tablespoon + 1 teaspoon Truvia Baking Blend
{OR 2/3 cup sugar.. I use truvia}
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 & 1/2 cups honey nonfat Greek yogurt
{I used plain chobani}
2 large eggs, lightly beaten
4 Tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1 cup fresh blueberries
*if you're feeling spicy, try adding some lemon juice OR ground cinnamon*
Directions:
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 mixture into muffin tins {don't be afraid to fill them full}.
Be aware that this becomes more of a dough than bater.. see?
Bake until top is golden and springs back when you touch it, about 25 minutes.. but keep timer and monitor after minute 22-ish.
Bon Appetit!
xo, linz
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