Happy Easter everyone! It’s Easter Sunday and I’m alone at home.  There’s a myriad of chocolate lying around, wantonly winking at me and attempting to seduce me.  I put on my ‘baking blinkers’ and developed this recipe so as to have something equally delicious and healthy to treat myself to besides all that sugary, mass-produced chocolate.  And… I’ve been successful, not even one nibble on a bunny ear (or tail)!

Ingredients

• 2 cups gluten free flour (I use Nature’s Choice brand)
• 1 cup coconut flour
• 1/2 cup brown sugar (plus a little extra to sprinkle over muffins)
• 1 tablespoon baking powder (gf)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup low-fat greek yogurt
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 1/4 cup honey
• 1/2 cup olive OR coconut oil (if using coconut oil, be sure it is above room temperature and melted)
• 1 cup blueberries

Instructions

1. Preheat oven to 200 degrees (C).
2. Line a 12-cup muffin tin with paper liners; set aside.
3. In a large bowl whisk together flours, sugar, baking powder, baking soda, salt, and cinnamon; set aside.
4. In a medium bowl whisk together the yogurt, milk, vanilla, eggs, honey, and oil.
5. Gently fold the yogurt mixture into the flour mixture, and using a spatula, fold until combined, being sure to mix just until all the flour disappears. Fold in blueberries. Do not overmix.
6. Divide the batter evenly among the prepared muffin tins and sprinkle with a little brown sugar.
7. Place pan in the oven, and bake for 25 minutes, reducing the heat to 180 degrees after 10 minutes of baking.
8. Allow the muffins to cool for 5 minutes in the pan before carefully transferring to a cooling rack to cool completely.