Get-Up-and-Go Muffins with Greek Yogurt, Oatmeal, and Blueberries

01Method

1. 1

   Heat the oven to 350°F (175°C). Coat a 12-cup muffin tin with cooking spray or fit it with paper liners.

2. 2

   In a medium bowl, combine the flour, oats, baking soda, baking powder, and salt with a whisk until evenly mixed.

3. 3

   In a separate large bowl, whisk together the Greek yogurt, eggs, applesauce, brown sugar, water, and vanilla extract until smooth.

4. 4

   Coat the blueberries with a small amount of flour to keep them suspended throughout the muffins rather than sinking.

5. 5

   Gently fold the dry flour mixture into the yogurt mixture until just combined, then fold in the floured blueberries. Divide the batter evenly among the muffin cups, filling each about three-quarters full.

6. 6

   Bake until a toothpick inserted into the center of a muffin comes out clean, approximately 20 minutes.