Blueberry Yogurt Muffins

1 ¾ flour (ok to use regular, whole wheat, or 1:1 gluten free flour)

1 teaspoon baking soda

½ teaspoon cinnamon 

1 cup nonfat plain yogurt (okay to substitute dairy free yogurt) 

¼ cup oil (best choice olive oil or avocado oil)

1 large egg

¼ cup pure maple sugar 

1 teaspoon vanilla extract

1 tablespoon of milk (use low fat cow, almond, or oat milk)

1 ½ cup fresh or defrosted blueberries 

  1. Preheat oven to 425 degrees F 
  2. Spray a 12-cup muffin tin with nonstick spray. 
  3. In a large bowl, mix well the yogurt, oil, egg, syrup, vanilla until smooth. 
  4. Add in the flour, baking soda, cinnamon. 
  5. Mix until just combined. Do not over stir. 
  6. Pour in blueberries, mix in gently. 
  7. Divide batter evenly into the muffin cups. 
  8. Bake at 425 for 5 minutes then reduce heat to 375 and bake additional 10-12 minutes. 

1 muffin: Approximately 170 calories, 5g Fat, 26 g Carbohydrates, 4 g Protein