(2) 7 ounce containers FULL FAT Greek yogurt (I used Fage)
1 1/2cupsblueberries (fresh or frozen)
1cuplight brown sugar, packed
1cuptoasted pecans, chopped
Preheat oven to 400 degrees (F). Line 2 large muffin tins with 18 paper liners; set aside.
In a large bowl mix together the flours, baking powder, baking soda, and salt; set aside.
In a large bowl or the body of a stand mixer fitted with the paddle attachment beat sugar and butter on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Add the dry ingredients to the wet ones, mixing just until combined.
Mix in Greek yogurt.
Gently fold in blueberries.
Spoon batter into the muffin cups, and generously sprinkle topping over muffins.
Place pan in the oven and bake for 18-20 minutes, or until the tops are lightly golden and a cake tester inserted in the center of a muffin comes out clean.
Transfer muffins to a rack to cool completely, or serve warm.
To make the topping - in a small bowl mix the brown sugar, pecans, and cinnamon.