1/2 cup butter melted
1 cup light or greek strawberry yogurt
1 cup whole rolled oats
1 cup unbleached all purpose flour
zest of one lemon
1 cup frozen blueberries
1/2 tsp. cinnamon
1/2 tsp. baking soda
1.5 tsps. baking powder
1/2 light brown sugar
2 tsps. vanilla extract
Yields: 12 Muffins
Step 1: Pre-heat your oven to 400 degrees. Place paper muffin cups into your muffin tin. Combine melted butter, yogurt, egg, brown sugar and vanilla together with a whisk. Then add the baking soda, baking powder, cinnamon, and salt stirring to combine.
Step 2: Blend in the flour, once that is incorporated add whole rolled oats until combined.
Then gently fold in the blueberries and lemon zest.
Step 3: Use a ice cream scoop to make them evenly sized and place mixture in each tin (3/4 the way full). Cook for 18-20 minutes. Enjoy!