Healthy Blueberry Muffins

What you will need:

1/3 cup Patricia & Paul Blood Orange extra-virgin olive oil

1/3 cup brown sugar

2 large eggs

1 cup Greek yogurt

1/2 tablespoon vanilla extract

1/2 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup whole wheat flour

1 1/2 cups all-purpose flour

1 1/2 cups blueberries fresh or frozen

turbinado sugar for sprinkling on top, optional

Preparation:

Preheat your oven to 400 degrees F and line a 12-cup muffin pan with liners (or grease with oil or butter).

In a large bowl, add the olive oil (1/3 cup), brown sugar (1/3 cup), two eggs, Greek yogurt (1 cup), vanilla extract (1/2 tablespoon), cinnamon (1/2 teaspoon), kosher salt (1/2 teaspoon), baking powder (1 teaspoon), and baking soda (1 teaspoon). Mix together with a whisk or electric mixer for a minute or two, until everything is very well combined.

Add the whole wheat flour (1/2 cup) and all-purpose flour (1.5 cups) to the bowl. Mix with a wooden spoon until just combined (do not overmix).

Fold in the blueberries (1.5 cups).

Add batter to prepared muffin pan. I like to use a large cookie/ice cream scoop for this so they're even.

Sprinkle tops of muffins with turbinado sugar, if desired.

Bake at 400 degrees F for 20-25 minutes, checking to see if they are done by inserting a toothpick in the center of a muffin (if it comes out clean, they're done).

Allow muffins to cool for at least 5 minutes before eating.