2 cups flour(all-purpose, spelt, white whole wheat or combo)
2 ½ teaspoons baking powder
¼ teaspoon mineral salt
¾ cup organic pure cane or turbinado sugar
1 cup AYO Blueberry yogurt
⅓ cup olive oil (or fruit infused olive oil: lemon or orange)
1 teaspoon vanilla extract
1 ½ – 2 cups blueberries, fresh or frozen

Optional garnish:
a few extra blueberries
sprinkle of cane sugar



  1. Preheat oven to 350 degrees F.
  2. Mix wet ingredients: In a 2-cup measuring cup, add the yogurt, sugar, oil and vanilla, stir to combine a few times to help soften the large grains of sugar.
  3. Mix dry ingredients: In a large mixing bowl, mix together the flour, baking powder and salt.
  4. Combine wet & dry: Pour the wet mixture into the dry mixture and mix until just combined. Don’t overmix, overmixing the batter tends to make the muffins less tender.
  5. Add blueberries, tossing in the fresh or frozen blueberries and gently fold them into the batter.
  6. Fill each muffin lined hole with batter. For uniformity, fill muffin tin using a ¼ measuring cup or large ice cream scooper to scoop up the batter and pour into the muffin holes. Optionally, add a few blueberries on top and sprinkle the top with a little pure cane sugar or raw sugar. The sugar will add a nice crunch to the tops!
  7. Place in the oven and bake for 30 minutes or until a toothpick is inserted into the centers and comes out clean. Let cool a few minutes and enjoy warm or at room temperature.


Makes 12 muffins

Adapted from