Ingredients:

  • 1.5 cups (190g) White whole wheat flour
  • 1.5 tsp (6g) Baking powder
  • 0.5 tsp (3g) Baking soda
  • 0.5 tsp (3g) Fine sea salt
  • 1 tsp (2g) Ground cinnamon
  • 1 cup (245g) Plain Greek yogurt
  • 0.5 cup (120ml) Maple syrup or honey
  • 1 large egg, room temperature
  • 0.25 cup (60ml) Avocado oil
  • 1 tsp (5ml) Pure vanilla extract
  • 1.5 cups (150g) Fresh blueberries
  • 1 tbsp (8g) Extra flour for coating

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a 12-cup standard muffin tin. In a large bowl, whisk together the white whole wheat flour, baking powder, baking soda, cinnamon, and salt until evenly distributed to ensure proper leavening.
  2. In a separate medium bowl, whisk the Greek yogurt, maple syrup (or honey), egg, avocado oil, and vanilla extract. Continue whisking until the mixture is completely smooth and the fat is fully emulsified with the yogurt base.
  3. Make a well in the center of the dry ingredients and pour in the wet mixture. Use a silicone spatula to fold the ingredients together until just combined, ensuring you do not over-mix; stop when a few streaks of flour remain.
  4. In a small bowl, toss the fresh blueberries with 1 tablespoon of extra flour to prevent sinking. Gently fold the coated blueberries into the batter.
  5. Divide the batter evenly among the 12 muffin cups. Bake for 18–22 minutes until the domes are golden brown and a toothpick inserted into the center comes out clean. Transfer to a wire cooling rack.