Healthy Whole Wheat Blueberry Oat Muffins

 Ingredients

• 3 1/2 cup (420g) white whole wheat flour (plus 1Tbsp for dusting blueberries)
  
• 1 cup organic rolled oats
  
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• ½ teaspoon ground cinnamon (optional)
• ⅔ cup melted coconut oil or extra-virgin olive oil
  
• 1 cup honey or maple syrup
• 4 eggs, preferably at room temperature
• 2 cup plain or vanilla Greek yogurt
• 4 teaspoon vanilla extract
• 2 cup (12 ounce) blueberries, fresh or frozen
• 1/4 up oats, for sprinkling on top

Instructions

1. Preheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn’t require any grease).
2. In a large mixing bowl, combine the flour and oats with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.
3. In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
4. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss the blueberries with the 1 Tbsp flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don’t worry.
5. Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with the extra oats. Bake the muffins for 12 to 14 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
6. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.