- 2 cups whole wheat flour
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1 cup vanilla yogurt
- 1 1/4 tsp baking soda
- 1 large egg
- 1/2 cup coconut oil (vegetable oil would work)
- 1/2 cup evaporated cane juice crystals
- 1 tsp vanilla
- 1 1/2 cups wild Maine blueberries ( our are actually NH blueberries, but most people know the small wild berries as Maine blueberries - go figure)
Preheat your oven to 350 degrees. Generously butter 12 muffin tins (I use the Pampered Chef muffin stone). In a small bowl, sift together the flour, baking powder and salt. Set aside. In another bowl mix the yogurt and baking powder. Set a side. It will start to get frothy. In a third bowl beat the egg. Next add the oil, sugar, vanilla and combine. To this, gradually add the flour mixture alternating with the yogurt mixture. Stir until just combined. Gently fold in the blueberries. Scoop batter into prepared muffin tins. Bake for about 25 minutes until the tops are golden brown. Remove from pan and let cool on a wire rack for a couple of minutes before serving.
These muffins were quick and easy and really quite good for you. I was planning on freezing some to see how they would fair, but there weren't any left. So next time I will double the batch.