Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. This creates a light, airy base for your muffins.
In a separate bowl, combine the Greek yogurt, honey, eggs, and melted coconut oil. Whisk until the mixture is smooth, slightly frothy, and fragrant with a hint of sweetness.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything together with a spatula until just combined, being careful not to overmix—lumps are fine and help keep the muffins tender.
If you’re adding blueberries or other mix-ins, gently fold them into the batter now for bursts of juicy flavor and color.
1 1/2 cups all-purpose flour
Using a muffin scoop or spoon, evenly divide the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
Bake in the preheated oven for 18-22 minutes, or until the muffins are golden on top and a toothpick inserted in the center comes out clean.
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. This helps set their structure.
Transfer the muffins to a wire rack to cool completely or enjoy them slightly warm—either way, their moist, tender crumb will shine through.
Serve the muffins as a quick breakfast or snack, and enjoy the delightful combination of tangy yogurt and sweet berries in every bite.
