Ingredients:

  • 1 cup (120g) whole wheat pastry flour
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1g) salt
  • 1/2 tsp (1g) ground cinnamon
  • 1/2 cup (120g) full-fat plain Greek yogurt
  • 1 large egg (50g)
  • 2 tbsp (30ml) avocado oil
  • 2 tbsp (30ml) pure maple syrup
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 cup (75g) fresh blueberries

Instructions:

  1. In a medium bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, salt, and cinnamon for 30 seconds to aerate the mixture and remove clumps.
  2. In a larger bowl, beat the egg, then whisk in the Greek yogurt, avocado oil, maple syrup, and vanilla extract until the mixture is smooth and fully emulsified.
  3. Pour the dry ingredients into the wet mixture and gently fold using a silicone spatula until just combined, stopping as soon as no streaks of flour remain to avoid overmixing.
  4. Gently stir in the fresh blueberries.
  5. Divide the batter evenly into a lined mini muffin tin and bake for 14 minutes or until a toothpick comes out clean.