Ingredients:

  • 250g All purpose flour
  • 285g Plain Greek yogurt (5% fat)
  • 160g Honey
  • 190g Fresh blueberries
  • 60ml Melted coconut oil
  • 2 Large eggs
  • 1 tbsp Lemon zest
  • 1 tbsp Vanilla extract
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp sea salt
  • 0.5 tsp cinnamon

Instructions:

  1. Preheat your oven to 375°F (190°C). In a large bowl, whisk together 250g flour, 2 tsp baking powder, 0.5 tsp salt, and 0.5 tsp cinnamon. Note: Sifting isn't strictly necessary, but whisking vigorously removes lumps and aerates the flour for a lighter crumb.
  2. In a separate medium bowl, whisk 285g Greek yogurt, 160g honey, 2 eggs, 1 tbsp vanilla, and 1 tbsp lemon zest. Once smooth, slowly stream in the 60ml melted coconut oil while whisking. Note: The oil needs to be warm but not hot, or you'll scramble the eggs.
  3. Make a well in the center of the dry ingredients and pour in the yogurt mixture. Use a spatula to fold the two together until just a few streaks of flour remain. Do not overmix! If the batter looks perfectly smooth, you’ve gone too far.
  4. Toss your 190g blueberries with a tiny pinch of extra flour (about a teaspoon), then gently fold them into the batter. This flour coating acts like velcro, keeping the berries suspended so they don't all sink to the bottom.
  5. Divide the batter into your 12 lined muffin cups. Bake for 18 to 22 minutes until the tops spring back when lightly touched and a toothpick comes out with only a few moist crumbs.
  6. Let the muffins sit in the hot pan for exactly 5 minutes. Note: This allows the steam to settle so they don't fall apart when you remove them. Move them to a wire rack to finish cooling so the bottoms don't get soggy.