Heat the oven to 425 and grease a texas sized muffin tin.
In a mixer, combine the yogurt and coconut oil.
Add the sugars, milk and vanilla and mix again until smooth.
In a separate bowl, whisk together the dry ingredients, tossing the blueberries in a touch of the regular flour, set aside then add the excess back into the bowl.
Slowly, with the mixer on, add the dry ingredients to the wet ingredients and mix until smooth.
Fold in the berries and scoop into the muffin tin.
Top with turbinado sugar and bake for 15-20 minutes or until golden on top.
Notes
You can make your own oat flour by placing old fashioned oats into a food processor or blender.store at room temperature, covered, for up to 3 days
Nutrition Facts
Whole Wheat Blueberry Muffins
Amount Per Serving (1 g)
Calories 356
% Daily Value*
Cholesterol 3.6mg1%
Carbohydrates 59.7g20%
Fiber 4g17%
Sugar 29.6g33%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.