Fresh Blueberry and Greek Yogurt Muffins

cups fresh or frozen blueberries or other berriesPre heat oven to 375 degrees and place rack in center of oven.Generously grease a 12 cup muffin tin, or use cupcake liners.In bowl of a mixer, place oils and sugar. Mix for about 1 minute until sugar and fats are incorporated. Don't worry if the coconut oil is still visible in small pieces, it will melt when cooked.Add eggs, beat for another minute or until incorporated. Mix in the yogurt until blended well.Add the flour, baking powder, baking soda and salt all at once. Mix just until flour disappears, about 15-30 seconds on low.Fold in the berries using a large spoon or spatula.Using a scoop, evenly distribute the batter into muffin cups. When scooping, generously scoop the batter. The scoop swill be heaping.Place in oven, bake at 375 for about 20-23 minutes or until a toothpick inserted in center comes out clean. Let sit on counter and cool for about 10 minutes, then remove from pan. Freeze any leftovers for a quick breakfast on a busy morning!