– 1 ¾ cups plus 1 teaspoon white whole wheat flour or regular whole wheat flour – 1 teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon fine sea salt – ¼ teaspoon ground cinnamon (optional) – ⅓ cup melted coconut oil or extra-virgin olive oil – ½ cup honey or maple syrup – 2 eggs, preferably at room temperature – 1 cup plain Greek yogurt* – 2 teaspoons vanilla extract – 1 cup (6 ounces) blueberries, fresh or frozen – 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
Warm the oven up to 400 degrees Fahrenheit. If you need to, use cooking spray, butter, or coconut oil to grease all 12 cups on your muffin tin. My pan is non-stick, so I don't need to do this.
In a large bowl, combine 1.5 cups flour, baking powder, baking soda, salt, and cinnamon. Whisk them together. Whisk oil and honey or maple syrup in a medium bowl.
After beating eggs, add yoghurt and vanilla. Blend. Warm coconut oil in cold ingredients in 30-second bursts in the microwave. Wet and dry ingredients should be mixed with a large spoon (some lumps are okay).
To prevent blueberries from sinking, toss them with the remaining 1 teaspoon flour in a small bowl. Mix the blueberries into the batter gently. Don't worry about the thick mixture.
I evenly filled 12 muffin cups with batter using a wire-leveled ice cream scoop. Sprinkle turbinado sugar on muffins. Bake the muffins 16–19 minutes until golden and toothpick-clean.
Cool muffin tin on rack. A butter knife may be needed to remove muffins from pan. Cover muffins at room temperature for 2 days or refrigerate for 5 days. Store muffins for 3 months.