Ingredients
1¾cupswhite whole wheat flour,or regular whole wheat flour, plus 1 tsp
1tspbaking powder
½tspbaking soda
½tspfine sea salt
¼tspground cinnamon,optional
⅓cupcoconut oil,or extra-virgin olive oil, melted
½cuphoney,or maple syrup
2eggs,room temperature
1cupplain Greek yogurt
2tspvanilla extract
1cupblueberries,fresh or frozen
1tbspturbinado sugar,(raw sugar), for sprinkling
Preparation
Preheat the oven to 400 degrees F. If necessary, grease all 12 cups on the muffin tin with butter, coconut oil or cooking spray.
In a large mixing bowl, combine 1¾ cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.
In a medium mixing bowl, combine the oil and honey, then beat together with a whisk. Add the eggs, beat well, then add the yogurt and vanilla. Mix well.
Pour the wet ingredients into the dry and mix with a big spoon, just until combined or with a few lumps.
In a small bowl, toss the blueberries with the remaining 1 teaspoon flour. Gently fold the blueberries into the batter.
Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar.
Bake the muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. Run a butter knife along the outer edge of the muffins to loosen them from the pan, if needed.
Serve, and enjoy!
