Healthy Blueberry Muffins
Preheat oven to 375 degrees F. Lightly coat a muffin tin with cooking spray.Advertisement
Stir oats, white whole-wheat flour, almond flour, baking powder, baking soda, cinnamon and salt together in a large bowl. Add blueberries and stir to coat.
Whisk yogurt, brown sugar, milk, butter, egg and vanilla together in a medium bowl until blended. Add the wet ingredients to the dry ingredients and stir until just combined. Divide the batter among the prepared muffin cups, using a generous 1/4 cup batter per muffin cup. Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Let cool in the pan for 10 minutes before removing to a wire rack to cool completely.
To make ahead: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.
1 fat, 1/2 fruit, 1/2 other carbohydrate, 1/2 starch