Whole Wheat Blueberry Muffins

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup honey
• 1/3 cup melted coconut oil
• 2 eggs
• 1/2 cup Greek yogurt
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup fresh blueberries

Directions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a mixing bowl, whisk together the honey, coconut oil, eggs, Greek yogurt, and vanilla extract.
3. Add the whole wheat flour, baking powder, baking soda, and salt to the wet ingredients, and stir until just combined.
4. Gently fold in the fresh blueberries.
5. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
8. Enjoy these whole wheat blueberry muffins warm or at room temperature!