Since we’re in the heart of blueberry season I thought it timely to offer you this delightful tasting muffin recipe courtesy of my friend Lynn. She made a batch and we went through them in no time.
These are, in my opinion, the best tasting gluten-free muffins using healthy ingredients. I hope you enjoy them as much as I do.
1 cup plain or vanilla yogurt
1 large egg
¼ cup milk
1 tsp. vanilla extract
1/3 cup honey
1 ½ cups spelt flour
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
¼ tsp. cinnamon
1 ½ cups frozen or fresh blueberries
4 Tbsp. melted butter
Pre-heat oven to 375F.
Line or grease a 12 cup muffin tin.
In a medium bowl whisk together yogurt, egg, vanilla, milk + honey.
In a large bowl whisk together the flour, baking powder, baking soda, salt and cinnamon.
Add blueberries. Toss to combine.
Add the yogurt mixture, the melted butter and stir until just combined. Do not over mix.
Portion the batter evenly among the muffin cups.
Bake for 15-20 minutes until tops spring back lightly to touch.
Let muffins cool for a few minutes in the tin before removing them to a cooling rack.
You won’t be able to eat only one.