1 cup blueberries
2 large eggs
1 cup gluten free rolled or quick oats
1/3 cup raw organic honey
1 cup + 1 tbsp Gluten Free Baking Flour (I like Bob’s Red Mill brand)
2 tsp baking powder
1/4 tsp salt
2 tsp vanilla extract
1 cup greek yogurt (I prefer Nancy’s plain)
1/4 cup unsweetened nut milk
Preheat the oven to 350 degrees and grease a muffin pan.
Combine the flour, oats, baking powder and salt in a large bowl.
In a separate bowl whisk together the eggs, yogurt, honey, milk and vanilla until combined well.
Stir in the wet ingredients into the dry ingredients.
Lightly fold the blueberries into the batter.
Divide the batter evenly among the muffin cups.
Bake for 18-20 minutes until tops are firm and starting to turn golden. Test with a toothpick and make sure it comes out clean!