Contributed by Jacki

CHOOSE YOUR OWN ADVENTURE! My favorite flavor combos: blueberry/cinnamon/maple OR blueberry/honey/lemon. Honestly, any type of berry is good in this recipe. Try to not eat the whole pan… 12 muffins are never healthy, btw. I’ve done it. I am not ashamed.

Ingredients:

• 1 3/4 cup + 1 tsp whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• optional: 1/4 tsp cinnamon
• 1/3 cup extra virgin olive oil
• 1/2 cup honey or maple syrup (the real stuff)
• 1/2 cup plain Greek yogurt
• 2 tsp vanilla extract
• optional: zest of 1 lemon
• 1 cup (6 oz) blueberries, fresh or frozen
• optional: 1 Tbsp turbinado (i.e. ‘raw’) sugar for sprinkling on top…I’m sure you could also use regular sugar

Preheat the oven to 350 degrees. Grease all 12 cups on your muffin tin.

In a large mixing bowl, whisk 1 3/4 cups of the flour with the baking powder, baking soda, salt & cinnamon. 

In a medium mixing bowl, combine the oil & honey or maple syrup & beat together with a whisk. Add the eggs & beat well, then add the yogurt & vanilla. Mix well. 

Pour the wet ingredients into the dry & mix with a big spoon, just until combined. In a small bowl, toss the blueberries with the remaining 1 teaspoon flour to coat & prevent sinking to bottom of cups. 

Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake for 22-24 minutes, or until the muffins are golden on top & a toothpick inserted into a muffin comes out clean.

Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.