What's more friendly to braces than a soft, fluffy muffin? Enjoy this delicious treat for a healthy breakfast, dessert, or light snack. These Blueberry Oatmeal Greek Yogurt Muffins are bursting with blueberries and oats. Blueberries are packed with vitamin C & E, folate, iron, magnesium and potassium! Oats contain lots of fiber, protein, Vitamin B1, and manganese, to name a few!

Tasty Tip: Double the recipe and freeze half of the muffins to save yourself some time in the kitchen.

Yield: 1 dozen

Ingredients:

• 1 cup + 1 tbs. all purpose flour, divided


• 1 cup rolled oats


• 2 tsp. baking powder


• 1/4 tsp. salt


• 2 large eggs, lightly beaten


• 1 cup plain greek yogurt


• 1/3 cup honey


• 1/4 cup milk


• 2 tsp. vanilla extract


• 1 cup blueberries

Directions:

1. Preheat your oven to 350 degrees F and either grease a muffin pan or line with 12 silicone liners.


2. Combine 1 cup flour, oats, baking powder and salt in a large bowl.


3. In a medium bowl, whisk together the eggs, yogurt, honey, milk, and vanilla until well combined.


4. Stir the wet ingredients into the dry ingredients until combined.


5. Toss the blueberries in the remaining flour and then carefully fold them into the batter.


6. Divide the batter evenly among the muffin cups, filling to the top.


7. Bake for 18-20 minutes, or until the tops are firm and just starting to turn golden. A toothpick should come out clean.


8. Allow the muffins to cool completely in pan before transferring them to a storage container or eating.