Ingredients:

  • 2 cups All Purpose Flour
  • 1/2 cup Cane Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 1 cup Greek Yogurt (2% fat)
  • 2 Large Eggs
  • 1/2 cup Avocado Oil
  • 1 tbsp Vanilla Bean Paste
  • 1.5 cups Blueberries
  • 2 tbsp Turbinado Sugar

Instructions:

  1. Preheat your oven to 400°F. Note: A hot oven is vital for that initial burst of steam that creates a high dome.
  2. Whisk the flour, cane sugar, baking powder, baking soda, and sea salt in a large bowl until no clumps remain.
  3. Combine the Greek yogurt, eggs, avocado oil, and vanilla paste in a separate jug.
  4. Emulsify the wet ingredients with a whisk until the mixture is glossy and smooth.
  5. Pour the wet mixture into the dry ingredients.
  6. Fold gently with a spatula until just a few streaks of flour are visible. Note: Over mixing here is the number one cause of tough muffins.
  7. Toss the blueberries with a pinch of flour and fold them into the batter until evenly distributed.
  8. Scoop the batter into the prepared tin, filling each cup nearly to the top.
  9. Sprinkle the turbinado sugar generously over each muffin.
  10. Bake for 18-20 minutes until the tops are golden and a toothpick comes out clean.