Juicy Whole Wheat Blueberry Muffins

Preheat the oven to 190 °C. Line a muffin tin with paper liners or grease it lightly with oil. If using frozen blueberries, do not thaw them beforehand.

In a large bowl, mix the dry ingredients: whole wheat flour, oats, baking powder, baking soda, salt, and cinnamon. Stir until there are no lumps.

In a medium bowl, whisk together the wet ingredients: melted coconut oil and maple syrup (or honey). Add the eggs and mix well. Then stir in the Greek yogurt and vanilla until smooth.

Pour the wet ingredients into the dry ones. Gently fold with a spatula just until the flour is moistened. Do not overmix, or the muffins will turn out tough. A few lumps are fine.

Toss the blueberries in a small bowl with a spoonful of flour (this prevents them from sinking to the bottom during baking). Gently fold them into the batter.

Divide the batter evenly among the muffin cups (fill them almost to the top). If desired, sprinkle a few extra oats on top. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack.