Ingredients
- 1½ cups oats, blended into oat flour
- 1 cup fresh or frozen blueberries
- 2 eggs
- ½ cup milk
- ⅓ cup honey or maple syrup
- ¼ cup melted butter or oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp cinnamon
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C).
- Mix oat flour, baking powder, cinnamon, and salt.
- In another bowl, whisk eggs, milk, honey, melted butter, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Gently fold in the blueberries.
- Divide batter among 10–12 lined muffin cups.
- Bake for 18–22 minutes, until golden and a toothpick comes out clean.
- Cool for a few minutes before serving.
Tip: For a higher-protein version, replace part of the milk with Greek yogurt or add a scoop of vanilla protein powder.
