Blueberry Yogurt Muffins

1 cup of unbleached white flour
1 cup of whole wheat flour
1 cup of old fashioned oats
1 tsp of baking powder
1 tsp of baking soda
½ tsp of salt
2/3 cup of raw cane sugar
1 ½ cups of yogurt or sour cream
2 large eggs
¼ cup of virgin coconut oil, softened
1 tsp of vanilla extract (I used Epicure’s)
1 cup of frozen blueberries

 

1.     Preheat oven to 325 degrees.

2.    Mix together dry ingredients (first six).

3.    In another bowl mix sugar and wet ingredients with a hand mixer.

4.    Add dry ingredients to wet ingredients and mix gently until moistened.

5.    Gentle stir in blueberries.

6.    Line muffin tin and fill ¾ full. (makes about 14-16)

7.    Bake for 20-25 minutes

Nutrition Facts
Servings: 14
Amount per serving
Calories	238
% Daily Value*
Total Fat 10.7g	14%
Saturated Fat 7.2g	36%
Cholesterol 37mg	12%
Sodium 196mg	9%
Total Carbohydrate 33.2g	12%
Dietary Fiber 2.2g	8%
Total Sugars 15.2g
Protein 4.6g
Vitamin D 3mcg	13%
Calcium 52mg	4%
Iron 1mg	8%
Potassium 120mg	3%