Yogurt Blueberry Bake (Printable Version)

# What You'll Need:

→ Wet Ingredients

01 - 1 cup regular Greek yogurt
02 - 1/4 cup milk
03 - 1/3 cup honey or maple syrup
04 - 1 egg
05 - 2 tablespoons vegetable oil
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1 cup traditional rolled oats
08 - 3/4 cup all-purpose flour
09 - 1 teaspoon baking powder
10 - 1 teaspoon cinnamon
11 - 1/2 teaspoon baking soda
12 - 1/4 teaspoon salt

→ Add-ins

13 - 1 cup fresh or frozen blueberries

# Steps to Follow:

01 - Heat up your oven and get a muffin tin ready with paper liners or a thin layer of oil.
02 - Grab a big bowl and mix yogurt, milk, sweetener, egg, oil, and vanilla until everything's combined smoothly.
03 - In another bowl, mix oats, flour, baking powder, baking soda, cinnamon, and salt together.
04 - Pour the dry mix into the wet mix and stir just until combined. Don't stir too much.
05 - Carefully add the blueberries and fold them in.
06 - Spoon the mixture evenly into each muffin cup.
07 - Pop them in the oven until they turn golden and a toothpick comes out clean when you poke the middle.
08 - Cool the muffins in the pan for a bit before moving them to a cooling rack.

# Additional Tips:

01 - Stir the mix just enough to combine for soft muffins.
02 - Though fresh blueberries work best, you can use thawed and drained frozen ones too.
03 - Whole fat Greek yogurt makes these taste way better.
04 - They'll still cook a bit after coming out of the oven, so let them sit in the pan about 10 minutes.
05 - To store in freezer, cool them fully, freeze on a tray first, then pack into containers.

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