Ingredients

The following ingredients have 4 Servings
  • 1 3/4 Cup + 1/2 tsp White whole wheat flour ((210g) divided * (See notes for gluten free))
  • 1 Tbsp Baking powder
  • 1/2 tsp Sea salt
  • 3/4 Cup Coconut sugar
  • 1/2 Cup + 2 Tbsp Bulgarian Style Buttermilk
  • 1/2 Cup Full fat (5%) Plain Greek Yogurt (**)
  • 1/4 Cup Coconut oil, (melted (at room temperature))
  • 1 Egg, (at room temperature)
  • 1 Egg yolk, (at room temperature)
  • 2 tsp Vanilla extract
  • 1 Cup Fresh blueberries
  • 1 Tbsp Raw organic cane sugar

Instruction

  • In a medium bowl, stir together the flour (excluding the 1/2 tsp) with the baking powder and salt. Set aside.
  • In a separate large bowl, stir all the remaining ingredients together, excluding the blueberries and cane sugar.
  • Add in the flour mixture and gently whisk until JUST moistened - should only be 8-12 stirs. You want to see a few floury streaks and some many small lumps. This is the KEY to good, soft muffins.
  • In a small bowl, mix together the remaining 1/2 tsp of flour with the blueberries. Fold them into the batter gently, making sure to not mix it more.
  • Cover and refrigerate for 1 hour. DO NOT SKIP THIS. It helps make them nice and domed.
  • Once chilled, heat your oven to 450 degrees and generously spray a muffin pan with cooking spray.
  • Use a large ice cream scoop (I like one that is spring loaded) and scoop the batter into the muffin cavities - they will be almost full which is okay. Sprinkle the tops with the remaining cane sugar.
  • Bake for 5 minutes. Then, turn down the heat to 375 degrees and bake another 15-16 minutes until the outside is golden brown and a toothpick inserted in the center comes out clean.
  • Once cooked, cool in the pan for 10 minutes. Then, transfer to a cooling rack to cool COMPLETELY before serving (I like to flip mine upside down so the bottoms don't get soggy.) ***
  • DEVOUR!