| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
muffins
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Ingredients
- ⅓ cup sugar
- ¼ cup coconut oil or unsalted butter
- 1 egg, large
- 2 ⅓ cup whole wheat pastry flour or all-purpose white flour
- 4 teaspoons no salt baking powder
- ½ teaspoon no-salt substitute
- 2 teaspoons cinnamon
- ½ cup greek yogurt
- 1 cup milk
- 1 teaspoon pure vanilla extract
- 1 ½ cup fresh blueberries
- ¼ cup turbinado sugar
Ingredients
|
|
Instructions
Muffins
- In a large bowl, mix the sugar and coconut oil until creamy. Beat in egg. In a separate bowl, mix flour, baking powder, salt substitute and cinnamon. Add greek yogurt, milk and vanilla extract to the egg and sugar mixture. Slowly fold in the liquid mixture into the dry mixture until moist. Fold in the blueberries and spoon into a greased muffin pan. Sprinkle turbinado sugar on each muffin.
- Bake at 350°F for 20-25 minutes.
Topping
- Topping: sprinkle turbinado sugar on top.
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