Ingredients:

  • 1 ½ cups (190 g) whole wheat flour
  • ½ cup (100 g) granulated sugar (or coconut sugar for a healthier option)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup (120 ml) plain Greek yogurt
  • ¼ cup (60 ml) melted coconut oil (or unsalted butter)
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 cup (150 g) fresh or frozen blueberries

Instructions:

  1. Preheat oven to 375°F (190°C) and line muffin tin with paper liners or grease.
  2. In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together yogurt, melted coconut oil, eggs, and vanilla extract until smooth.
  4. Pour wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing.
  5. Fold in blueberries carefully to distribute evenly.
  6. Spoon batter evenly into prepared muffin cups, filling each about 2/3 full.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.