gluten-free | vegetarian
+ unsalted butter + maple syrup + applesauce + siggi's vanilla yogurt + egg + vanilla extract + old fashioned rolled oats + gluten free flour blend + baking powder + baking soda + salt + fresh blueberries
Combine the wet ingredients in mixing bowl. In separate bowl, combine dry ingredients. Whisk together then add to wet ingredients.
Fold in the blueberries. Divide batter among prepared 12-count muffin tin. Bake for 21-23 minutes.
Remove muffins from oven and let cool for 5 minutes in pan, then remove from tin and place on cooling rack.
Serve muffins for breakfast or snack time. Keep in fridge for up to 5 days. Or freeze for up to 3 months.
These tender Blueberry Oatmeal Muffins are made nutritious with the addition of thick and creamy yogurt, blueberries, and whole grain rolled oats.
A delicious blueberry muffin recipe for breakfast!