✤1¾ cups (196g) whole wheat flour, +1 tsp
✤1 tsp baking powder
✤1/2 tsp baking soda
✤1/2 tsp salt
✤1/4 tsp cinnamon
✤1/3 cup vegetable oil
✤1/2 cup (168g) honey
✤2 eggs, room temperature
✤1 cup (~226g) plain Greek yogurt
✤2 tsp vanilla extract
✤6 oz blueberries
❖Preheat oven to 400°F (200°C) and grease a muffin pan.
❖In a large bowl, whisk together the flour, baking powder, baking soda, salt & cinnamon.
❖In a separate bowl, whisk together the oil & honey. Whisk in the eggs, then the yogurt & vanilla, until all is well mixed.
❖Add the wet ingredients to the dry and stir to combine, just before totally moistened.
❖In a small bowl, toss the blueberries with the 1 tsp flour to prevent from sinking. Gently fold blueberries into the batter.
❖Divide the batter evenly among the 12 muffin cups. Bake 16-19 min, or until toothpick test comes out clean. Place on wire rack to cool.
