2 c. Gluten free baking mix
1 c. raw organic sugar
2 organic eggs
1/2 c. organic coconut oil
1 c. organic vanilla yogurt
6 oz fresh organic blueberries (I would have liked more but this is all I got in my farmers market basket)
Preheat oven to 375 and line muffin tin with paper. In an electric mixer mix the sugar, oil and eggs until fluffy. Add the yogurt and stir. Slowly add the flour and stir until no more lumps are seen. Add the blueberries and stir gently.
With an ice cream scoop place a good heap of the batter into your pre-lined muffin tin. I made 17 medium sized muffins. Bake for 20 minutes. Transfer to a wire rack to cool.