These Blueberry Oatmeal Greek Yogurt Muffins are overflowing with blueberries and oats and make for a more advantageous biscuit made with NO spread or oil! Ideal for breakfast, dessert or a light bite.

I've been making these biscuits for a moment now, they are incredible for providing for the young ladies for breakfast and a vastly improved decision for my spouses lunch pack than the fatty locally acquired biscuits. Furthermore the blueberries in this formula� stunning!

It's clever however, I chose I had gotten this formula down to a science enough to impart to you.

Subsequently started the longest day of my life.

I chose to fix the biscuit plate with white paper liners. I figured it would be pretty however didn't consider the low fat substance of the biscuits and the biscuits adhered to the paper. I needed a fix of within the biscuits to demonstrate the surface was equivalent to ordinary biscuits however so I chose I expected to make more without the paper liners. Additionally I'm almost certain I overlooked the heating powder and utilized an excessive amount of milk since they didn't rise very as much not surprisingly, and they didn't have their standard oaty appearance.

Percent Daily Values depend on a 2,000 calorie diet. Your day by day esteems might be higher or lower contingent upon your calorie needs. Qualities dependent on formula being made with non-fat Greek yogurt and skim milk.

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Ingredients

• 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

Instructions

1. Preheat your oven to 350 degrees F and either grease a muffin pan or line with 12 silicone liners.
2. Combine 1 cup flour, oats, baking powder and salt in a large bowl.
3. In a medium bowl, whisk together the eggs, yogurt, honey, milk, and vanilla until well combined.
4. Stir the wet ingredients into the dry ingredients until combined.
5. Toss the blueberries in the remaining flour and then carefully fold them into the batter.
6. Divide the batter evenly among the muffin cups, filling to the top.
7. Bake for 18-20 minutes, or until the tops are firm and just starting to turn golden. A toothpick should come out clean.
8. Allow the muffins to cool completely in pan before transferring them to a storage container or eating.

For more detail : bit.ly/2Wjj7qj

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