Happy Thursday loves! I don’t know about you, but this quarantine has got the girls and I baking up a storm. We’re trying all kinds of new recipes, but these blueberry muffins are one of our staples. We’ve actually been making these for quite some time now, and they are FULLY kid approved. Isn’t it great when you can find a healthy recipe that the littles actually enjoy? Easy to make, delicious and freeze well…yaaaas! Let me know your thoughts on IG and don’t forget to tag me when you make and share them yourselves! XO
Preheat oven to 400°F and fill your muffin pan with liners.
Mix the oats, honey, greek yogurt, egg and coconut oil in a bowl. Let stand for 10 minutes.
Meanwhile, add the whole wheat flour, baking powder, baking soda, and salt to a large bowl. Mix well. Add wet ingredients to the bowl and combine (but do not overmix).
Mix the 1 tbsp of flour in with the blueberries, coating fully. Add blueberries to the mixture and fold in gently.
Divide mixture into muffin cups and bake in oven for 18-20 minutes. ENJOY!
