Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 1 cup (245g) plain Greek yogurt
  • 1/2 cup (115g) honey
  • 2 large (100g) eggs
  • 1/3 cup (80ml) coconut oil
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (225g) fresh blueberries
  • 1 tbsp (6g) lemon zest

Instructions:

  1. Heat oven to 375°F (190°C) and line a 12-cavity standard muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until uniform.
  3. In a large bowl, whisk together the Greek yogurt, honey, eggs, melted coconut oil, and vanilla extract until smooth and glossy.
  4. Gently fold the dry ingredients into the wet ingredients using a silicone spatula, stopping while a few streaks of flour remain. Gently fold in the blueberries and lemon zest.
  5. Divide the batter evenly among the 12 liners and bake for 18-22 minutes until golden-brown and springy. Cool in the pan for 5 minutes before transferring to a wire rack.