These blueberry muffins have extra tang and depth of flavor (not to mention protein!) thanks to the Greek yogurt inside. For this batch, I used coconut palm sugar instead of regular granular sugar. This does result in a less sweet muffin (which I prefer.) If, however, you like your muffins on the sweeter side, go for regular granulated sugar. For this recipe, I used blended plain, 4% Greek Yogurt from Chobani, but next time I make these bad boys, I’m going to try Chobani’s lemon flavor yogurt for a little added lemon zing. Last but not least, if you are not keen on coconut oil (or you don’t have it around) regular vegetable oil can be substituted.