Blackberry Yogurt Muffins

• 3 Tablespoons Coconut Oil Or Butter
• 3 Tablespoons Butter, Softened
• 3/4 cups Granulated Sugar
• 1/2 teaspoons Vanilla Extract
• 2 whole Eggs
• 1/2 cups Non-fat Plain Greek Yogurt
• 2 Tablespoons Milk
• 1-1/4 cup All-purpose Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Baking Soda
• 1 pinch Salt
• 1 cup Fresh Blackberries

1. Preheat oven to 350u0b0F. Line 12 muffin tin cups with paper liners and set aside.
2. In large bowl, mix coconut oil and butter together. Cream with sugar until light and fluffy. Stir in vanilla, eggs (1 at a time), yogurt and milk. Scrape edges and mix again until smooth. Pour in all dry ingredients and mix until just combined. Scrape edges and mix by hand to ensure batter is evenly mixed. Stir in blackberries gently. Scoop by the tablespoon into prepared muffin tins evenly.
3. Place into the preheated oven and reduce temperature to 325u0b0F. Bake 20-25 minutes or until a toothpick comes out clean when inserted. Cool 10 minutes and serve.

coconut oil, butter, sugar, vanilla, eggs, nonfat plain greek yogurt, milk, allpurpose, baking powder, ubc, salt, fresh blackberries

Taken from tastykitchen.com/recipes/breads/blackberry-yogurt-muffins/ (may not work)