Blueberry Vanilla Muffins

Ingredients:

For Muffins:

• 1 stick + 2 Tablespoons salted butter, melted
• 2 eggs
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 2 teaspoons vanilla extract
• 1/2 cup plain Greek yogurt
• 3/4 cup milk of choice
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 3 teaspoons baking powder
• 3 cups + 2 teaspoons whole wheat flour
• 1 1/3 cups frozen blueberries
• 1/3 cup dark brown sugar
• 1/2 teaspoon vanilla bean powder

For Whipped Butter:

• 1 stick salted butter, room temperature
• 2 teaspoons maple syrup

Instructions:

1. Preheat the oven to 425 F. Line muffin tins with paper liners or grease with butter.
2. In a mixing bowl, whisk together the eggs, coconut oil, melted butter, yogurt, maple syrup, milk and vanilla. Next, add the 3 cups of whole wheat flour, baking soda, baking powder, and salt, mix together until combined. Lastly, gently fold in the blueberries, being careful not to overmix. 
3. Divide the batter evenly into the muffin tins.
4. Make the brown sugar topping: In a bowl, combine the brown sugar, 2 teaspoons flour, 2 Tablespoons butter, and vanilla beans. Spoon this mixture evenly over the top of the muffins. 
5. Bake the muffins for 5 minutes, then reduce the oven to 350 F and bake for another 10-12 minutes or until an inserted toothpick comes out clean.
6. Make the whipped butter: whip together the butter and maple syrup, about 4-5 minutes until it becomes light and fluffy.
7. Serve warm and enjoy!