Blueberry Muffins with Greek Yogurt

Instructions:

1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a small bowl, toss the blueberries with 1 tablespoon of flour until lightly coated; set aside.
3. In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt until no clumps remain.
4. In a medium bowl, whisk together the Greek yogurt, honey, egg, vanilla, and melted coconut oil until smooth and emulsified.
5. Pour the wet ingredients into the dry ingredients and fold together gently with a spatula until no streaks of dry flour remain.
6. Gently fold in the floured blueberries using a figure-eight motion to avoid crushing the fruit.
7. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 of the way.
8. Bake for 18–22 minutes, or until the tops are light mahogany-brown and a toothpick inserted into the center comes out clean.