Ingredients
The following ingredients have 4 Servings
- 1 1/2 cups fresh or frozen blueberries or other berries
- 3 tablespoons coconut oil
- 3 tablespoons canola or vegetable oil
- 1 cup sugar
- 2 eggs
- 8 oz Greek yogurt (plain or vanilla flavored ( I prefer plain) or you may use traditional yogurt)
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instruction
- Pre heat oven to 375 degrees and place rack in center of oven.
- Generously grease a 12 cup muffin tin, or use cupcake liners.
- In bowl of a mixer, place oils and sugar. Mix for about 1 minute until sugar and fats are incorporated. Don't worry if the coconut oil is still visible in small pieces, it will melt when cooked.
- Add eggs, beat for another minute or until incorporated. Mix in the yogurt until blended well.
- Add the flour, baking powder, baking soda and salt all at once. Mix just until flour disappears, about 15-30 seconds on low.
- Fold in the berries using a large spoon or spatula.
- Using a scoop, evenly distribute the batter into muffin cups. When scooping, generously scoop the batter. The scoop swill be heaping.
- Place in oven, bake at 375 for about 20-23 minutes or until a toothpick inserted in center comes out clean. Let sit on counter and cool for about 10 minutes, then remove from pan. Freeze any leftovers for a quick breakfast on a busy morning!
