Ingredients

  • 1 ¾ cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ teaspoon cinnamon
  • 2 large eggs, at room temperature
  • 1 cup plain whole milk Greek yogurt, at room temperature
  • ¼ cup coconut oil, melted
  • ½ cup maple syrup, at room temperature
  • ¼ cup unsweetened almond milk, at room temperature
  • 1 teaspoon vanilla extract
  • 1 heaping cup fresh or frozen and unthawed blueberries, plus more for topping

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How to make it

1. Preheat oven to 400°F. Place 12 paper or silicone liners in your muffin tin.

2. In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon.

3. In a medium mixing bowl, whisk together eggs, Greek yogurt, oil, maple syrup, almond milk and vanilla extract.

4. Pour the liquid mixture into the bowl with the dry ingredients and stir until mixture is just combined. Don’t over-mix! It’s okay if there are a few streaks of flour left.

5. Add 1 Tablespoon of the batter to the bottom of the muffin liners.

6. Fold in blueberries to the rest of the batter then evenly divide the rest of batter into muffin tins.

7. Bake for 18-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.

8. Let muffins cool in the tin for a few minutes, then remove so they don’t continue to cook and let cool completely on a wire rack.

9. Store at room temperature for 3-4 days or in the refrigerator for up to 1 week in an airtight container. You can also freeze for up to 3 months in a freezer-safe container.