- 1/4 cup coconut oil melted; 52 g
- 1 cup greek yogurt 300 g; use plain
- 1/2 cup maple syrup 138 g
- 2 eggs
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 2 cups white whole wheat flour spooned & levelled; 250 g
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups blueberries (fresh or frozen)
- 2 tablespoons coarse sugar for sprinkling tops
- Heat oven to 400°F. Line a muffin pan with silicone or parchment liners, or spray generously with spray oil.
- In a large glass measuring cup, melt the coconut oil. Stir in the greek yogurt, maple syrup, eggs and vanilla, and stir until no lumps remain. If coconut oil starts to solidify, pop the mixture into the microwave and heat on 20 second increments until it goes smooth again.
- Stir in the flours, baking powder, baking soda and salt. Mix until completely combined, but be careful not to overmix.
- Fold in the blueberries and lemon zest.
- Divide amongst 14 muffin liners (see note 1). Sprinkle tops with coarse sugar (optional).
- Bake for 25 minutes, or until a toothpick comes out cleanly.
1- do not use paper liners for this recipe as the muffins may stick to the liners. Instead, you may spray the muffin tin with spray oil, use parchment liners, or use reusable silicone liners.
Store in an air tight container at room temperature for up to 3 days.
Cool completely before placing in a freezer bag. Suck the air out of the bag using a straw and freeze for up to 1 month.
You may also freeze loosely wrapped in parchment paper and placed in a meal prep container.