Ingredients:

  • 1.5 cups (180g) whole wheat pastry flour
  • 0.5 cup (45g) rolled oats
  • 1 tsp (5g) baking powder
  • 0.5 tsp (3g) baking soda
  • 0.25 tsp (1.5g) salt
  • 1 tsp (2g) ground cinnamon
  • 1 cup (245g) plain Greek yogurt
  • 0.5 cup (120ml) maple syrup
  • 2 large (100g) eggs
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) coconut oil
  • 1 cup (150g) fresh blueberries

Instructions:

  1. In a medium bowl, whisk together the whole wheat pastry flour, rolled oats, baking powder, baking soda, salt, and ground cinnamon for 30 seconds to break up clumps.
  2. In a second bowl, whisk the Greek yogurt, maple syrup, room-temperature eggs, vanilla extract, and melted coconut oil until the mixture is smooth.
  3. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the batter until just combined, stopping as soon as flour streaks disappear.
  4. Gently fold in the fresh blueberries.
  5. Divide the batter evenly among 12 lined muffin cups.
  6. Bake at 375°F (190°C) for 18–22 minutes, or until the tops are mahogany-colored and the center springs back when lightly pressed.