Blueberry Oat Flour Muffins

Blueberry Oat Flour Muffins are soft and fluffy with a tender texture thanks to Greek yogurt! They include just a few real food ingredients and come together in just one bowl!

Author: Flavor the Moments

Meal Type: Breakfast

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Servings: 12 servings

Calories: 179 kcal per serving

Ingredients

2 - eggs
½ cup - maple syrup
½ cup - plain Greek yogurt
⅓ cup - oil
1 ½ cups - oat flour
1 tsp - baking powder
½ tsp - baking soda
¼ tsp - sea salt
1 cup - blueberries

Instructions

Preheat the oven to 350 degrees. Line a standard muffin pan with (12) paper liners and set aside.
Whisk together the eggs, maple syrup, Greek yogurt and oil until well incorporated.
Add the oat flour, baking powder, baking soda and salt to the wet ingredients and whisk until well combined and no lumps remain.
Toss the blueberries with one tablespoon of oat flour, then gently fold them into the batter. This will keep the blueberries from sinking to the bottom of the muffins.
Scoop the batter evenly between the (12) muffin cups and bake for 15-18 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Cool in the pan on a wire rack for 10 minutes, then remove from the pan and cool completely. Enjoy!

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