Ingredients

The following ingredients have 4 Servings
  • 1/4 cup coconut oil (melted; 52 g; see note 1)
  • 1 cup greek yogurt (300 g; use plain; see note 2)
  • 1/2 cup maple syrup (138 g; see note 3)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 lemon (zested)
  • 2 cups white whole wheat flour (spooned & levelled; 250 g; see note 4)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups blueberries ((fresh or frozen))
  • 2 tablespoons coarse sugar (for sprinkling tops)

Instruction

  • Pre heat- Heat oven to 400°F. Line a muffin pan with silicone or parchment liners, or spray generously with spray oil. see note 5
  • Wet ingredients- In a large glass measuring cup, melt the coconut oil. Stir in the greek yogurt, maple syrup, eggs and vanilla, and stir until no lumps remain. If coconut oil starts to solidify, pop the mixture into the microwave and heat on 20 second increments until it goes smooth again.
  • Add dry ingredients- Stir in the flours, baking powder, baking soda and salt. Mix until completely combined, but be careful not to over-mix.
  • Fold in blueberries- Fold in the blueberries and lemon zest until *just* mixed in.
  • Portion- Line a standard-sized muffin pan with parchment or silicone liners. Scoop the batter into the muffin liners, filling right to the top. The batter will be quite thick. Press a few extra blueberries into the tops, then sprinkle with coarse sugar.
  • Bake- Bake in a 400°F oven for 25 minutes, or until a toothpick comes out cleanly.