Ingredients:

  • 1 cup (120g) whole wheat pastry flour
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1g) cinnamon
  • 1/8 tsp (1g) salt
  • 1/2 cup (120g) plain full-fat Greek yogurt
  • 1 large (50g) egg
  • 2 tbsp (30ml) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (75g) fresh blueberries

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a mini muffin pan thoroughly with coconut oil or line with paper liners.
  2. In a large bowl, whisk together the Greek yogurt, egg, maple syrup, and vanilla extract until the mixture is smooth.
  3. Sift in the flour, baking powder, baking soda, cinnamon, and salt.
  4. Stir gently with a spatula just until the flour streaks disappear; fold in the fresh blueberries.
  5. Scoop the batter into the muffin tins, filling each approximately 3/4 full.
  6. Bake for 10–12 minutes until the tops spring back when lightly touched.
  7. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.