Wild Blueberry Oat Yogurt Muffins

Yields 12 medium-sized muffins

1 cup all- purpose flour

1 cup whole grain oat flour (use all purpose flour if you don't have this)

1 cup oats -- regular, plain

2/3 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups non-fat vanilla greek yogurt

2 eggs, lightly beaten

4 tablespoons unsalted butter, room temperature

1 teaspoon vanilla extract

1 cup fresh or frozen wild blueberries (don't thaw)

Preheat the oven to 350 degrees. 

Coat your muffin tin with cooking spray or liners. 

In a bowl: combine flour, sugar, oats, baking powder, baking soda, and salt.

In a second bowl: combine eggs, yogurt, butter, and vanilla.

Fold the wet mixture into the dry mixture; stir to combine completely.

Slowly stir in blueberries.

Spoon the mixture into the muffin tins.

Bake for about 25 minutes, or until the tops are golden.

These tasty delights are a wonderful way to start the day. Here's why:

Oat Flour/ Oats:

Oats are packed with heart-healthy soluble fiber. Oat flour is a great gluten-free, wheat-free additive to baking projects. I like to substitute half of the all-purpose flour that a baking recipe may call for with a flour like almond, coconut or oat flour. Some flours shouldn't be used in baked goods alone for some, like oat flour, don't rise or produce a nice texture.

Greek Yogurt: 

This yogurt has twice the amount of protein than regular yogurt, which makes you feel fuller longer. 

Wild Blueberries:

Wild blueberries are loaded with antioxidants (two times the amount found in regular blueberries). They are naturally low in fat, high in fiber and have no added sugar, sodium or refined starches. Wild blueberries are an excellent source of manganese, which is important for bone development.

xo,       

         Katie