Greek Yogurt Blueberry Muffins

Ingredients

1¾ cups unbleached all-purpose flour

⅓ cup coconut palm sugar (or granulated regular sugar, if you like it sweeter)

2 teaspoons baking powder

1 egg, beaten

¾ cup milk

½ cup Greek yogurt (I used blended plain 4% from Chobani. Lemon flavor might be yummy too!)

¼ cup coconut oil, melted (vegetable oil may be substituted)

1 cup blueberries (fresh or frozen)

Directions

• 1. Preheat oven to 400 degrees F. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside.

  2. In a medium bowl combine flour, sugar, baking powder and blueberries. Make a well in center of flour mixture; set aside.

  3. In another bowl combine egg, milk, yogurt, and oil. Add mixture all at once to flour mixture. Stir just until moistened (batter will be stiff).

  4. Spoon batter into prepared muffin cups, filling each about 2/3 full. Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Makes 12 muffins.