Instructions

• In a medium bowl, whisk together 1¾ cups white whole wheat flour, 1 tablespoon baking powder, and ½ teaspoon sea salt. Set this dry mixture aside.
• In a separate large bowl, stir together ¾ cup coconut sugar, ½ cup + 2 tablespoons Bulgarian-style buttermilk, ½ cup full-fat plain Greek yogurt, ¼ cup melted coconut oil (room temperature), 1 egg, 1 egg yolk, and 2 teaspoons vanilla extract until combined. (Do not add the blueberries, the remaining ½ teaspoon flour, or the 1 tablespoon cane sugar yet.)
• Add the reserved dry flour mixture to the wet ingredients. Gently whisk or fold the batter about 8–12 times, just until the flour is moistened. The batter should still show a few flour streaks and have small lumps—do not overmix.
• In a small bowl, toss 1 cup fresh blueberries with the remaining ½ teaspoon white whole wheat flour until evenly coated.
• Gently fold the floured blueberries into the batter until they are evenly distributed. Fold only until combined to avoid crushing the berries.
• Cover the bowl and refrigerate the batter for 1 hour to help the muffins develop domed tops during baking.
• After chilling, preheat the oven to 450°F and generously spray or grease a muffin pan.
• Use a large ice cream scoop to portion the batter into the prepared muffin tin, filling each cup most of the way full. Sprinkle the tops of the batter with 1 tablespoon raw organic cane sugar.
• Bake at 450°F for 5 minutes. Without opening the oven door, reduce the oven temperature to 375°F and bake an additional 15–16 minutes, or until the muffin tops are golden brown and a toothpick inserted into the center comes out clean.
• Let the muffins cool in the pan for 10 minutes, then transfer them to a cooling rack to cool completely before serving.