Power Blueberry Muffins

2  cups		whole wheat flour
1  cup		plain oats, quick or regular
2/3  cup		sugar
1  teaspoon		baking powder
1  teaspoon		baking soda
1/2  teaspoon		salt
1-1/2  cups		nonfat Greek yogurt
2  tablespoons		honey
2		large eggs, lightly beatens
4  tablespoons		unsalted butter, melted and slightly cooled
1  teaspoon		vanilla extract
1  cup		fresh blueberries

Tip: Click on the ingredient links to learn the nutritional information for all the Power Blueberry Muffins ingredients. The serving size for any ingredient in Power Blueberry Muffins may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Power Muffins
Non-stick cooking spray
2 cups whole wheat flour
1 cup plain oats, quick or regular
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1.5 cups nonfat Greek yogurt
2 tablespoons honey
2 large eggs, lightly beaten
4 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1 cup fresh blueberries

Heat oven to 350.

Coat a muffin tin with cooking spray and set aside.

In a bowl, combine the flour, oats, sugar, baking powder, baking soda, and salt. In a second bowl, combine the yogurt, honey, eggs, butter, and vanilla.

Fold the yogurt mixture into the dry mixture and stir to combine well.

Gently fold in the blueberries. *the mixture should be very thick but if it's too thick, or dry and crumbly, add some milk until it mixes well

Spoon the mixture into the muffin tins and bake until the top is golden and it springs back when gently touched, about 20-25 minutes.

Note: these can be wrapped individually and frozen