- 1 ¾ cups white whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅓ cup melted coconut oil
- ½ cup maple syrup
- 2 eggs
- 1 cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 1 cup blueberries
- 2 tablespoon maple sugar for sprinkling on top
- Preheat the oven to 400 F.
- Combine flour with baking powder, baking soda, salt and cinnamon. Mix with a whisk.
- Combine the melted coconut oil and maple syrup. Beat together with a whisk.
- Add the eggs and beat well, then add the yogurt and vanilla. Mix well.
- Pour the wet ingredients into the dry and mix until combined (a few lumps are OK).
- In a small bowl, toss the blueberries with a teaspoon flour to prevent the blueberries from sinking. Gently fold the blueberries into the batter.
- Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with maple 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.
Scott and Anya had picked blueberries at a local farm — I made muffins and jam using the fresh berries. I made a double batch of these muffins, vacuum sealed some (it’s better if you freeze them first … otherwise the vacuum sealer compresses the muffins) in the freezer. A minute in the microwave, and we’ve got fresh muffins again.