1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with oil or butter. I prefer liners because cleanup is easier, especially on busy mornings.
2. In a mixing bowl, combine the oat flour and Greek yogurt. Stir gently until just combined. The batter will be thick and slightly sticky—that’s exactly how it should look.
3. Fold in the blueberries carefully, so they don’t burst too much and turn the batter purple.
4. Divide the batter evenly among the muffin cups, filling each about three-quarters full. For uniform muffins, I use an ice cream scoop—one less thing to think about when cooking with a toddler underfoot!
5. Bake for 20-25 minutes. Check for doneness by inserting a toothpick into a muffin—it should come out clean or with just a few moist crumbs attached.
6. Remove muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack. This step helps them set up nicely and keeps the texture just right.

One thing I’ve learned from years of cooking and the occasional kitchen mishap (hello, that oversalted chili at 12!) is that timing and texture cues matter. Don’t rush the cooling—warm muffins can crumble. And if you notice the blueberries sinking, try folding them in last or adding a tiny dusting of oat flour to keep them suspended.