← Just Good Recipes

Blueberry Yogurt Oatmeal Muffins

  • Breakfast

Ingredients

  • 1/4 cup (1/2 stick) unsalted butter, melted (may substitute avocado oil)
  • 1/3 cup pure maple syrup
  • 1/2 cup unsweetened applesauce
  • 2/3 cup (or a 5.3 oz container) vanilla yogurt
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups old fashioned rolled oats
  • 3/4 cup gluten-free flour blend or all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1 cup fresh blueberries

Directions

  1. Preheat oven to 350°F. Prepare a 12-cup muffin pan with nonstick spray or paper liners.
  2. Combine melted butter and maple syrup; whisk until smooth. Add applesauce, yogurt, egg, and vanilla; whisk until well combined.
  3. In a separate bowl, mix the dry ingredients. Add to the wet mixture and stir until combined. Fold in blueberries.
  4. Divide batter using a scant 1/3 cup per muffin. Optional: top with extra blueberries and oats.
  5. Bake 21-23 minutes until centers are slightly firm.
  6. Cool 5 minutes in the pan, then transfer to a wire rack.
  7. Store in an airtight container, refrigerated up to 5 days, or freeze up to 3 months.