Blueberry Muffins with Oats

Instructions:

1. Preheat oven to 375°F (190°C) and line a 12-cup standard muffin tin with liners or grease lightly with oil.
2. In a small bowl, toss the fresh blueberries with 1 tablespoon of rolled oats until lightly coated; set aside.
3. In a large mixing bowl, whisk together the whole wheat pastry flour, blended rolled oats, baking powder, baking soda, salt, and ground cinnamon.
4. In a separate bowl, whisk together the plain Greek yogurt, maple syrup, egg, vanilla extract, and melted coconut oil until smooth.
5. Pour the wet ingredients into the dry ingredients and stir with a spatula just until combined, stopping once no dry flour streaks remain.
6. Gently fold the coated blueberries into the batter using a spatula.
7. Divide the batter evenly among the 12 muffin cups.
8. Bake for 18–22 minutes, or until the tops are golden-brown and a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.