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Dairy
Easy
40 Minutes
Diets 
I decided this was a good way to start, after Yom Tov and all…
Yield: 8–10 large muffins
1/2 cup sugar
1/2 cup Haddar Brown Sugar
2/3 cup oil, such as Tonnelli Avocado Oil
2 eggs
1 cup plain Greek yogurt (or whichever yogurt you have in the fridge)
1 and 1/2 teaspoons vanilla extract
2 and 1/4 cups Shibolim Whole Spelt Flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup frozen blueberries
Preheat oven to 425 degrees Fahrenheit.
In the bowl of an electric mixer, add sugar, brown sugar, oil, eggs, yogurt, and vanilla extract. Cream until well combined. Slowly add the remaining ingredients except blueberries and mix until smooth. Fold in the blueberries gently and spoon into prepared muffin tins.
Bake for five minutes until the top is slightly hardened, then lower the heat to 350 degrees Fahrenheit and bake for another 15–20 minutes until set.
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