Ingredients:

• 1 ½ cup all purpose flour

• 1/3 cup coconut oil, room temperature

• 2/3 cup low fat vanilla yogurt

• 2 eggs

• 1/3 cup granulate sugar

• 2 teaspoons baking powder

• ¼ teaspoon kosher salt

• 1 teaspoon vanilla extract

• 1/4 cup nonfat milk

• 1 grated lemon zest

• juice of 1 lemon

• ¾ cup blueberries  

Instructions:

1.  Pre heat oven to 350 degrees

2. Sift flour into a bowl

3. Add baking powder and salt

4. In a separate bowl, beat egg, sugar and coconut oil together until the batter becomes smooth

5. Add yogurt, vanilla extract, milk, lemon zest and juice of one lemon to the wet ingredient bowl and whisk them well together

6. Combine dry ingredients to wet ingredients slowly and mix well 

7. Grease a large muffin pan

8. Fill the cake batter into muffin pan at ¾ full

9. Add blueberries on top of the batter

10. Bake at 350 degrees for 20 minutes or until a toothpick placed in the center of the cake comes out clean.

 Other options: add coconut flake or different fresh berries.