Sort ingredients
wesbett
QR Code
Listen
Pdf
Preheat oven to 175°C (350°F) and grease or line a 12-cup muffin tin.
Combine oats, baking powder, cinnamon, and salt in a bowl.
In another bowl, whisk milk, yogurt, honey, eggs, and vanilla.
Pour wet mixture into dry and stir gently until coated.
Fold in blueberries and optional chopped nuts.
Spoon batter into muffin tin, filling each ¾ full.
Bake for 25–30 minutes until golden and set.
Let them rest for 5 minutes before transferring to a rack.
Serve warm, at room temperature, or chilled from the fridge.
Store in airtight container for up to 5 days or freeze longer.