This is a quick seamless recipe great for a school day breakfast or a late night sweet treat.

Step 1

In a large bowl, mix the sugar and coconut oil until creamy. Beat in egg.

Step 2

In a separate bowl, mix flour, baking powder, no-salt substitute and cinnamon.

Step 3

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.

Step 4

Fold in the blueberries and spoon into a greased muffin pan.

Step 5

Sprinkle turbinado sugar on each muffin.

Step 6

Bake at 350°F for 20-25 minutes.