Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup rolled oats
  • 0.75 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1 cup plain Greek yogurt
  • 2 large eggs
  • 0.5 cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1.5 cups fresh blueberries
  • 1 tbsp all-purpose flour
  • 1 tbsp turbinado sugar

Instructions:

  1. Preheat your oven to 400°F (200°C). Note: This high heat is the secret to that volcano rise in the first 10 minutes.
  2. Line a 12 cup muffin tin with liners and set aside.
  3. Toss 1.5 cups blueberries with 1 tablespoon flour in a small bowl until every berry is ghostly white and matte.
  4. Whisk 1.5 cups flour, 0.5 cup oats, 0.75 cup sugar, baking powder, baking soda, and salt in a large bowl.
  5. In a separate bowl, whisk 1 cup yogurt, 2 eggs, melted butter, vanilla, and lemon zest until the mixture is glossy and pale yellow.
  6. Pour the wet ingredients into the dry ingredients.
  7. Fold together using a spatula, stopping when you still see a few dusty streaks of flour. Note: Over mixing here creates a rubbery muffin.
  8. Gently fold in the floured blueberries with two or three light swipes of the spatula.
  9. Fill the muffin cups to the very top. Note: Don't be afraid to heap them; that's how you get big tops!
  10. Sprinkle with turbinado sugar and bake for 22 minutes until the tops feel springy and smell like toasted sugar. > Chef's Tip: If you want that viral bakery sparkle, sprinkle the turbinado sugar from about 10 inches above the tin. It ensures an even coating that creates a uniform, shattering crust. Banana Protein Muffins Baked in 28 Minutes — Enjoy these easy banana protein muffins made with Greek yogurt. Includes an e...Zucchini Carrot Muffins Baked in 35 Mins — Master the Zucchini Carrot Muffin recipe using yogurt for tenderness. Include...Yogurt Pizza Dough Recipe for 4 Servings — Master this quick Yogurt Pizza Dough recipe—no yeast required! It's a healthy... $img_2$