- 1 ¾ cups plus 1 teaspoon white whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cinnamon
- ⅓ cup canola oil
- ½ cup honey
- 2 eggs (room temperature)
- 1 cup plain Greek yogurt* (Any fat percentage even fat-free will work. Higher fat Greek yogurt will make a richer muffin. I used 2%.)
- 2 teaspoons vanilla extract
- 1 cup blueberries
- 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
Preheat the oven to 400° F.
In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.
Combine the oil and honey in a medium bowl and beat together with a whisk. Next, beat in eggs. Then mix in vanilla extract and yogurt .
Pour the wet ingredients into the dry and mix with a large spoon. A few lumps in the mixture is fine. Before adding the blueberries, place them in a bowl and sprinkle with the remaining 1 teaspoon of flour. This keeps the blueberries from sinking to the bottom of the batter when baking. Fold the flour-coated blueberries into the batter. The batter will be thick.
Grease a 12-cup muffin tin or line with paper muffin cups. (I use paper muffin cups.) Evenly divide the batter between the dozen muffin cups Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins until golden (16 to 19 minutes). If a toothpick inserted into a muffin comes out clean, they're done.
Cool muffins on a cooling rack.