✔️ Step 3: Blend the wet ingredients
In another bowl, whisk milk, yogurt, honey, eggs, and vanilla.
💡 Hack: Use applesauce instead of yogurt for a dairy-free twist.
✔️ Step 4: Combine wet and dry
Pour wet mixture into dry and stir gently until coated.
💡 Tip: Do not overmix—just enough to moisten the oats.
✔️ Step 5: Add blueberries and nuts
Fold in blueberries and optional chopped nuts.
💡 Secret: Coat blueberries with a spoon of flour to stop sinking.
✔️ Step 6: Fill the muffin cups
Spoon batter into muffin tin, filling each ¾ full.
💡 Trick: Use an ice cream scoop for perfectly even muffins.
✔️ Step 7: Bake the muffins
Bake for 25–30 minutes until golden and set.
💡 Test: Insert a toothpick—if it comes out clean, they’re ready.
✔️ Step 8: Cool the muffins
Let them rest for 5 minutes before transferring to a rack.
💡 Tip: Cooling prevents sogginess and keeps texture fluffy.
✔️ Step 9: Serve and enjoy
Serve warm, at room temperature, or chilled from the fridge.
💡 Pairing: A spread of nut butter takes them to the next level.
