Zucchini Blueberry Muffins

1 3/4 cups + 1/2 teaspoon (210g) white whole wheat flour divided (or all-purpose flour)
1 tablespoon baking powder
1/2 teaspoon sea salt
1/2 cup sugar
1/2 cup unsweetened almond milk (or regular milk)
1/2 cup avocado oil (or any neutral-flavored oil)
1/4 cup coconut sugar (or brown sugar)
1 egg at room temperature
1 egg yolk at room temperature
2 teaspoons vanilla extract
1 cup fresh blueberries
1 cup grated zucchini lightly packed
1 tablespoon raw organic cane sugar

Preheat your oven to 450°F and generously spray a muffin pan with cooking spray.
In a medium bowl, stir together the flour (excluding the 1/2 tsp) with the baking powder and salt. Set aside.
In a separate large bowl, stir all the remaining ingredients together, excluding the blueberries, zucchini, and cane sugar.
Add in the flour mixture and gently whisk until just combined - this should only take 8 to 12 stirs, as we don't want to overmix it. You want to see a few floury streaks and some small lumps. This is the key to good, soft muffins.
In a small bowl, mix together the remaining 1/2 teaspoon of flour with the blueberries. Fold them into the batter gently, along with the zucchini, making sure to not mix it more.
Use a large ice cream scoop and scoop the batter into the muffin cavities - they will be almost full which is okay. Sprinkle the tops with the cane sugar.
Bake for 5 minutes. Then, turn down the heat to 375°F and bake for another 12 to 14 minutes or until the outside is golden brown and a toothpick inserted in the center comes out clean.
Once cooked, cool in the pan for 30 minutes. Then, transfer to a cooling rack to cool completely before serving (I like to flip mine upside down so the bottoms don't get soggy.)