Coconut Oil Blueberry Muffins

Coconut oil adds moisture and richness to these classic blueberry muffins. Here's the recipe

Ingredients

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Coconut oil

• Sugar

• Eggs

• Greek yogurt

• Vanilla extract

• Fresh or frozen blueberries

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, cream together coconut oil and sugar until light and fluffy. Beat in eggs, one at a time, followed by Greek yogurt and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries. Divide the batter evenly among the muffin cups and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.