This recipe was one of my more successful trial-and-errors for things I’ve never ever baked before in my life, like muffins! (which i have just recently discovered is completely different from a cupcake!)
They came out so beautifully fluffy- no SPONGY it was incredible! if you are gonna try this recipe and you are in the low-lands or anywhere higher then 5,600 FT make sure to alter the recipe (two table spoons more of flour if you are lower, a few more if you are higher, always add a little bit at a time instead of it all to make sure you get the right consistency!
lets gather our things;
3 cups minus 3 tablespoons of flour (add more or less tbsp accordingly)
2 tsp. baking powder
1 tsp. baking soda
1 tsp. sea salt
dash of cinnamon
1/2 a cup of canola oil (or vegetable if you prefer)
1 1/2 cups of plain greek yogurt
2 cups of fresh blueberries
two tbsp. raw sugar
coconut oil or butter (for greasing the pans)
First lets preheat the oven to 385 and Lets combine our dry ingredients, flour, salt, baking soda, powder, nutmeg and sift it all!
then we take our sugar, greek yogurt, vanilla, egg and whisk it for a few minutes (by hand works much better so you don’t over mix)
meow we mix our dry ingredients with our wet mixture and mix only for a minute or so as to not over mix, when you add the blueberries only fold for about 15 seconds and leave about half a cup of berries out.
i like to grease my pans with coconut oil, and then grease my hands as i roll the dough into a circular shape (this won’t be easy as the dough should not be hard enough to manipulate so if you prefer to use a spoon to scoop it would be less messy!)
add remaining blueberries and press to the tops of the muffins and generously cover the mixtures with raw sugar for a delicious crunch!
bake for about 15-17 minutes or until a toothpick comes out clean!