Blueberry Yogurt Muffins





2 2/3 cups flour

1 teaspoon baking soda

2 teaspoons baking powder

Heavy pinch salt

1/2 cup sugar

2 tablespoons honey

1/2 cup coconut oil or another vegetable oil

1 egg

1 cup yogurt (plain, low fat)

1 1/2 cups blueberries (or another berry, fresh or frozen)


Preheat oven to 400 degrees. In a large bowl mix the flour, baking soda, baking powder, and salt and set aside. In another large bowl, whisk together the sugar, honey, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the berries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries. Using an ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of rhubarb on top of muffins and press down lightly. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and cool completely. Serve immediately or store in airtight container for 2 to 3 days.

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