Blueberry Muffins

Ingredients

• 1/2 oz yogurt (1 tbsp)Nutrition
• 1 large eggNutrition
• 1/4 tsp celtic sea saltNutrition
• 1 tsp vanillaNutrition
• 1/2 cup extra virgin coconut oilNutrition
• 1 cup blueberriesNutrition
• 3/4 cup waterNutrition
• 2 tsps baking powderNutrition
• 1 1/4 cups whole wheat flourNutrition
• 1/3 cup honeyNutrition

Directions

1. 1Mix flour with water and yogurt and let stand overnight.
2. 2Mix in remaining ingredients.
3. 3Pour into well-buttered tin, about three quarters full.
4. 4Place 5-7 blueberries (fresh or frozen) on each muffin. Berries will fall partway into the muffins.
5. 5Pre-heat oven to 400 °F (200 °C). Bake 15-20 minutes.
6. 6As a variation, to make ginger muffins, add a tablespoon of freshly grated ginger and a teaspoon of ground ginger to batter and omit vanilla.
7. 7Note: a cup buckwheat flour or cornmeal may be used in place of a cup spelt, kamut or wheat flour.
8. 8Note: based on recipe from Jordan Rubin, Perfect Weight America.

Nutrition per serving

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