Ingredients:

  • 1 cup (245g) Plain full-fat Greek yogurt
  • 2 large eggs
  • 0.5 cup (120ml) Pure maple syrup
  • 0.33 cup (80ml) Melted coconut oil
  • 2 tsp Pure vanilla extract
  • 1.5 cups (190g) All-purpose flour
  • 0.5 cup (45g) Old-fashioned rolled oats
  • 1.5 tsp Baking powder
  • 0.5 tsp Baking soda
  • 0.5 tsp Sea salt
  • 0.25 tsp Ground cinnamon
  • 1.5 cups (190g) Fresh or frozen blueberries

Instructions:

  1. Preheat your oven to 180°C and line a muffin tin with parchment paper liners. Note: Parchment liners prevent sticking better than traditional paper.
  2. Whisk the 1 cup Greek yogurt, 2 eggs, 0.5 cup maple syrup, 0.33 cup melted coconut oil, and 2 tsp vanilla in your large bowl. Stop when the mixture is completely homogenous and silky.
  3. Sift the 1.5 cups flour, 1.5 tsp baking powder, 0.5 tsp baking soda, 0.5 tsp salt, and 0.25 tsp cinnamon directly over the wet ingredients. Note: This ensures no lumps without needing a second bowl.
  4. Add the 0.5 cup oats to the top of the dry pile.
  5. Fold the dry into the wet using a spatula, stopping when just a few streaks of flour remain. Avoid overmixing or the muffins will become gummy.
  6. Coat your 1.5 cups of blueberries in a tiny dusting of flour (about 1 tsp).
  7. Fold the blueberries into the batter with exactly three or four large sweeps of the spatula.
  8. Scoop the batter into the prepared tin, filling each cavity about 3/4 full.
  9. Bake for 20 minutes until the tops are golden and spring back when touched.
  10. Cool in the tin for 5 minutes before transferring to a wire rack. This allows the internal steam to set the crumb.