Preheat oven to 180C/355F. Line a 12-hole muffin pan (like this one) with muffin liners (recommended). Alternatively, grease it with coconut oil and set aside.
In a large bowl, combine flour, baking powder and salt. Stir in oats, eggs, coconut sugar, honey and Greek yogurt and coconut oil.
In a small bowl, toss the frozen blueberries with a little bit of flour (about 1 ½ tsp) to cover them. This will prevent the batter from becoming completely blue. Not a problem for the taste, but not very appetizing! Fold blueberries gently in the batter. Do not overmix.
Spoon batter evenly into pan holes.
Bake for 20 to 25 minutes or until a tooth pick inserted in the middle comes out clean. Let the muffins cool completely on a wire rack before taking them out of the holes. If you didn't use muffin liners, run a knife around the muffins to take them out. Do not store in the fridge (they would harden).
Recipe Notes
Inspired by Woman's Weekly cookbook
Nutrition Facts
Healthy Blueberry Muffins
Amount Per Serving (1 muffin)
Calories 168Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 5g31%
Cholesterol 41mg14%
Sodium 30mg1%
Potassium 147mg4%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 8g9%
Protein 4g8%
Vitamin A 70IU1%
Vitamin C 1.5mg2%
Calcium 73mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.