Ingredients:

  • 3 cups All-purpose flour
  • 3 tbsp Baking powder
  • 1 tsp Sea salt
  • 1 tsp Ground cinnamon
  • 2.5 cups Low-fat buttermilk
  • 0.5 cup Plain Greek yogurt
  • 3 Large eggs
  • 0.25 cup Pure maple syrup
  • 4 tbsp Unsalted butter, melted
  • 2 tsp Vanilla bean paste
  • 1 cup Fresh blueberries

Instructions:

  1. Preheat your oven to 425°F (220°C). Note: A hot oven is non negotiable for that immediate leavening lift.
  2. Line an 18x13 inch rimmed half sheet pan with parchment paper, leaving a slight overhang on the sides.
  3. In a large mixing bowl, whisk the flour, baking powder, sea salt, and cinnamon vigorously for 30 seconds until the mixture looks light and aerated.
  4. In a separate jug or bowl, whisk together the buttermilk, Greek yogurt, eggs, maple syrup, melted butter, and vanilla bean paste until the mixture is a uniform pale yellow.
  5. Pour the wet ingredients into the dry ingredients. Note: This is the moment where the chemical reaction begins.
  6. Use a silicone spatula to fold gently until just combined, ensuring you do not over mix; small lumps are perfectly fine.
  7. Pour the batter onto the prepared sheet pan, spreading it evenly until it reaches all four corners.
  8. Scatter fresh blueberries across the surface until evenly distributed.
  9. Bake for 18–22 minutes until the top is golden brown and the edges have pulled away slightly from the pan.
  10. Remove from the oven, let rest for 3 minutes, then cut into 16 squares and serve.