Ingredients:

  • 1 cup (245g) Plain Greek Yogurt (2%)
  • 1/2 cup (120ml) Maple Syrup
  • 1/3 cup (80ml) Avocado oil
  • 1 Large Egg (50g)
  • 1 tsp (5ml) Pure Vanilla Extract
  • 2 cups (250g) All-purpose flour
  • 1.5 tsp (7.5g) Baking powder
  • 1/2 tsp (3g) Baking soda
  • 1/4 tsp (1.5g) Fine sea salt
  • 1/2 tsp (1.3g) Ground cinnamon
  • 1.5 cups (190g) Fresh or frozen blueberries
  • 1 tbsp (8g) Extra flour for coating berries

Instructions:

  1. Preheat oven to 400°F (205°C) and line a 12-cup muffin tin with liners or non-stick spray.
  2. In a large mixing bowl, whisk together the Greek yogurt, maple syrup, oil, egg, and vanilla until the mixture is emulsified and pale.
  3. Sift the flour, baking powder, baking soda, salt, and cinnamon directly into the wet base. Use a silicone spatula to fold the dry ingredients until just combined, stopping while a few flour streaks remain.
  4. Toss the blueberries with one tablespoon of flour in a small cup to prevent sinking. Gently fold the berries into the batter.
  5. Place the tin in the oven and bake for 5 minutes at 400°F (205°C).
  6. Lower the temperature to 375°F (190°C) and bake for another 13-15 minutes until the tops are golden and spring back when touched.