I got the recipe from here
Healthier Blueberry Yogurt Muffins
1 cup + 1 tbsp all-purpose flour, divided
1 cup rolled oats
2 tsp baking powder
1/4 tsp salt
2 large eggs, lightly beaten
1 cup plain Greek yogurt
1/3 cup honey
1/4 cup milk
2 tsp vanilla extract
1 cup blueberries, frozen or fresh
Preheat your oven to 350 degrees and either grease a muffin pan or line with 12 silicone liners.
Combine 1 cup flour, oats, baking powder and salt in a large bowl.
In a medium bowl, whisk together the eggs, yogurt, honey, milk, and vanilla until well combined.
Stir the wet ingredients into the dry ingredients until combined.
Toss the blueberries in the remaining flour and then carefully fold them into the batter.
Divide the batter evenly among the muffin cups, filling to the top.
Bake for 18-20 minutes, or until the tops are firm and just starting to turn golden. A toothpick should come out clean.
Allow the muffins to cool completely in pan before transferring them to a storage container or eating.
I used fresh blueberries which I would suggest. I also did not heed the author’s warning to not use paper cupcake holders and wish I had. They will get very stuck in those papers so just don’t do it. Get the silicone or just bake them in the tin and have real dishes to do. #mistakes were made.
My review? It definitely tastes healthy. The honey flavor is very strong. I am not sure if I will make these bad larries again. But they are soft and edible.