Blackberry Muffins with Rolled Oats

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a small bowl, toss the blackberries with 1 tablespoon of flour until lightly coated and set aside.
3. In a large bowl, whisk together the whole wheat pastry flour, rolled oats, baking powder, baking soda, salt, and cinnamon until no clumps remain.
4. In a medium bowl, whisk together the Greek yogurt, honey, egg, melted coconut oil, and vanilla extract until smooth and emulsified.
5. Pour the wet ingredients into the dry ingredients and fold gently with a silicone spatula until no streaks of flour remain; do not overmix.
6. Gently fold in the floured blackberries, being careful not to crush the berries or overwork the batter.
7. Divide the batter evenly among the 12 muffin cups.
8. Bake for 18–22 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.