Ingredients

• 1 ¾ cups + 1 teaspoon white whole wheat flour (or regular whole wheat flour)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• ¼ teaspoon ground cinnamon (optional, for added warmth)
• ⅓ cup melted coconut oil or extra-virgin olive oil
• ½ cup honey or maple syrup (for natural sweetness)
• 2 eggs (preferably at room temperature)
• 1 cup plain Greek yogurt* (adds moisture and protein)
• 2 teaspoons vanilla extract
• 1 cup (6 ounces) fresh or frozen blueberries
• 1 tablespoon turbinado sugar (raw sugar) for sprinkling on top

Instructions

1. Preheat the oven to 400°F (200°C). If necessary, grease all 12 cups of your muffin tin with butter, coconut oil, or cooking spray, or use muffin liners if preferred.
2. In a large mixing bowl, whisk together 1 ¾ cups of flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate medium bowl, whisk the oil and honey or maple syrup together. Add the eggs and mix well, then stir in the yogurt and vanilla until smooth. If the coconut oil solidifies due to cold ingredients, gently warm the mixture in the microwave in 30-second bursts.
4. Pour the wet mixture into the dry ingredients and stir with a spoon just until combined; a few lumps are fine. In a small bowl, toss the blueberries with 1 teaspoon of flour to prevent them from sinking, then gently fold them into the batter. The batter is going to be thick, but this is a normal thing.
5. Divide the batter evenly among the 12 muffin cups, using an ice cream scoop for even portions if desired. Sprinkle the tops with turbinado sugar. Bake for 16 to 19 minutes, until the muffins turn golden and a toothpick inserted into the center comes out clean.
6. Let the muffins cool in the tin on a rack. If needed, run a butter knife around the edges to help release them. Store leftovers at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months.