Blueberry Muffins with Greek Yogurt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 24-count mini muffin tin with paper liners.
2. In a small bowl, toss the fresh blueberries with 1 tsp of flour until lightly coated to prevent sinking.
3. In a large mixing bowl, whisk together the Greek yogurt, maple syrup, egg, melted coconut oil, and vanilla extract until the mixture is smooth.
4. Sift the whole wheat pastry flour, baking powder, baking soda, and salt directly into the wet ingredients.
5. Stir with a spatula just until no streaks of flour remain, taking care not to overmix.
6. Gently fold in the floured blueberries using a cut-and-fold motion to keep the berries intact.
7. Scoop the batter into the liners, filling each approximately 3/4 full.
8. Bake for 15–18 minutes, or until the tops spring back when lightly touched and smell fragrant.