In the stand mixer with the paddle attachment, beat together butter and light brown sugar until creamy.

Step 1

Once the butter sugar is creamy, add in the egg one at a time. Mix until everything is combined.

Step 2

Next, add in milk, yogurt, and vanilla extract. Mix until everything is combined.

Step 3

Sift and whisk your dry ingredients (rolled oats, baking soda, baking powder, salt, cinnamon, and gluten-free flour. Then add into the wet ingredients. Mix until you get a thick batter.

Step 4

With a silicone spatula, be sure to scrape the sides of the bowl to have everything incorporated.

Step 5

Add in the blueberries (fresh or frozen) and fold it into the batter with a silicone spatula.

Step 6

Using a muffin pan, (we skipped the liner since we used a silicone muffin pan) and scoop in the batter. Since this is a thick batter fill to the top. This will make exactly 12 muffins. Bake at 425°F for 5 minutes then reduced to 350°F for 20 minutes.

Step 7

Remove the muffins from the oven and allow them to cool completely before removing them from the pan. Now, you have delicious muffin ready-to-eat! Enjoy!

Step 8