Blueberry Yogurt Muffins

Yield: 12

1 cup plain Greek yogurt

1/4 cup coconut oil, melted and cooled (or melted butter or olive oil)

1 egg

1/2 cup maple syrup

1 tsp vanilla extract

1/4 tsp almond extract, optional

1 tbsp almond milk

1 3/4 cups whole wheat pastry flour

1 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

1 1/2 cups fresh blueberries

optional: 1/2 cup chopped walnuts

1. Preheat oven to 425F. Line a muffin tin with muffin liners.

2. In a large bowl, mix together the greek yogurt, oil, egg, maple syrup, vanilla extract, almond extract, and almond milk until smooth.

3. Add in whole wheat flour, baking soda, cinnamon, and salt. Mix until just combined.

4. Fold in blueberries (and walnuts if using).

5. Divide batter evenly into liners, filling 3/4 of the way full. Bake for 5 minutes, then reduce heat to 375F. Bake for 10 to 15 minutes more, or until toothpick comes out clean or with just a few crumbs attached.

https://www.ambitiouskitchen.com/healthy-blueberry-greek-yogurt-muffins/