(Secret Ingredient Greek Yogurt Blueberry Muffins

• Vegetarian

• Produce

  • 3/4 cup Blueberries

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/2 tbsp Baking powder
  • 1 tbsp Cornstarch
  • 1 tsp Vanilla extract
  • 1/2 cup White sugar
  • 1 cup Whole wheat flour, white

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Dairy

  • 1/2 cup Vanilla flavored greek yogurt

Found on chelseasmessyapron.com

Description

Directions

• Preheat the oven to 350 degrees F. Spray and lightly flour (do not use muffin liners as these stick) 7-9 of the muffin cavities and set aside.
• Remove 1 tablespoon from the flour and return it to the flour bag. In a bowl, toss together the remaining flour with the cornstarch and baking powder until well mixed. (Tip: when you measure the flour spoon and level the measurement so you dont pack in too much flour into the measuring cup)
• Stir in the blueberries until well coated in the flour mixture and set aside.
• In another bowl (important to use 2 bowls so the ingredients dont get over-mixed resulting in dense muffins), lightly beat the egg with a fork for 20 seconds. Stir in the Greek yogurt, vanilla extract, and melted coconut oil until well combined.
• Stir in the sugar and mix until smooth.
• Add the dry ingredients to the wet and mix until JUST combined. Over-mixing will yield less optimal results.
• Fill up the prepared muffin tin a little over 3/4ths the way full.
• If desired, sprinkle a little bit of extra sugar (1/4 teaspoon) on the tops.
• Bake for 25-30 minutes or until a fork when inserted in the center comes out clean.