Ingredients:

• 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

Method:

1. Preheat the oven to 400 F.
2. Combine flour with baking powder, baking soda, salt and cinnamon. Mix with a whisk.
3. Combine the melted coconut oil and maple syrup. Beat together with a whisk.
4. Add the eggs and beat well, then add the yogurt and vanilla. Mix well.
5. Pour the wet ingredients into the dry and mix until combined (a few lumps are OK).
6. In a small bowl, toss the blueberries with a teaspoon flour to prevent the blueberries from sinking. Gently fold the blueberries into the batter.
7. Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with maple sugar.
8. 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.