Blueberry muffins

Dry ingredients

2 1/2 c all-purpose flour (I used whole wheat and add two tablespoons of ground flax seed meal)

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/2 c brown sugar (I prefer coconut sugar except when taking snack to preschool due to nut allergies)

Wet ingredients

1 c plain yogurt (I use non-fat Greek yogurt)

2 eggs, beaten

1/2 c unsalted butter, melted

1 1/3 c of fresh or frozen blueberries

Preheat the oven to 400 degrees.

Sift together all dry ingredients in a large bowl. Add yogurt, eggs, and butter and mix just until dry ingredients are moistened. **Do not use a beater.** Fold in the berries. Divide batter in a 12 muffin nonstick pan, 2/3 full. Bake at 400 degrees between 20-25 minutes.