We love to eat muffins & I love to make them. Blueberry is one of my favorites. Here's a healthy variation on the traditional blueberry muffin.
2 c. white whole wheat flour from Trader Joes
1/2 tsp. sea salt
1/4 tsp. nutmeg
zest of 1 lemon
1/4 c. raw honey
2 tbsp. maple syrup
1/4 c. butter, melted
1/2 c. plain yogurt
1 c. blueberries (I like to keep a bag of frozen wild blueberries on hand for muffin emergencies)
Preheat the oven to 350 and grease your muffin pan. Mix together all the dry ingredients in a large bowl. Add the blueberries and toss gently to coat with flour. Melt the butter in a small pan on the stove and remove from heat. In the pot where you melted the butter, add egg, syrup, and honey. Stir to combine. Add to the dry ingredients and stir lightly, until just incorporated. Add the yogurt and stir again until all dry ingredients are moistened, but not overmixed. Batter will be a bit lumpy. Bake at 350 for 20 – 25 minutes (or 12 – 15 as mini muffins). Makes 12 regular muffins or about 30 mini muffins.
Enjoy with cup of green tea!
My little taste tester loved them with butter.