Serves
Yields 12–14 muffins
Ingredients
- ½ cup unsalted butter, at room temperature
- ½ cup honey
- 1 egg, at room temperature
- 2 tsp vanilla extract
- ½ cup plain yogurt
- ¼ cup whole milk
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- 2¼ cup fresh blueberries*
- 3 Tbsp raw cane sugar, for topping
- Coconut flakes, for topping
*If using frozen blueberries, rinse under water several times before using to reduce the “bleeding” of blue color in muffins. Shake off excess water before using.
Procedure
Preheat the oven to 375°F. Line a muffin tin with parchment paper liners.
In the bowl of a stand mixer, cream butter and honey until light in color and fluffy. Add the egg and beat thoroughly. Add yogurt, milk and vanilla extract and mix until combined. Scrape down the sides of the bowl as necessary.
In a separate bowl, whisk together the flour, baking powder, salt and cinnamon. Add flour mixture to wet mixture, beating on low speed just until combined. Do not overmix.
Remove bowl from stand mixer and gently fold in blueberries by hand.
Fill muffin cups ¾ full. Sprinkle 1 tsp raw sugar and coconut flakes on top of each muffin.
Bake 22–25 minutes until golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool on wire racks. Store in an airtight container.
