Blueberry Oat Yogurt Muffins
Tender, moist muffins made with Greek yogurt and rolled oats, studded with juicy blueberries and topped with a crunchy oat and sugar crust. Great for breakfast or a snack.
- Prep
- 15 min
- Cook
- 22 min
- Total
- 37 min
- Serves
- 12
Do not overmix, since a lumpy batter makes the most tender muffins. The high starting heat gives them a domed top. Store at room temperature for 2 days, or freeze for up to 2 months and warm for 20 seconds in the microwave.
Method
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Heat the oven to 400 F. Line a 12-cup muffin pan with paper liners.
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Whisk the flour, 3/4 cup oats, granulated sugar, baking powder, baking soda and salt together in a large bowl.
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In a second bowl, whisk the yogurt, eggs, melted butter, milk and vanilla until smooth.
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Pour the wet mixture into the dry and fold with a spatula just until no dry flour remains. The batter should be thick and a little lumpy.
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Gently fold in the blueberries, tossing frozen berries straight from the freezer.
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Divide the batter evenly among the muffin cups, filling them nearly to the top. Sprinkle with the extra oats and coarse sugar.
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Bake for , until the tops are golden and a toothpick comes out clean.
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Cool in the pan for , then move to a wire rack.
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