A piping hot, fresh out of the oven blueberry muffin is a classic treat.
And Lord knows how I love classics.
Yes, I still have blueberries stockpiled in my freezer from my summer love affair with Berry Patch Farm. They are so close to gone, so I knew I had to make one more blueberry recipe before I ran out for good.
Until next summer, Berry Patch Farm. But right now, in the middle of winter, I’m warming up with this sweet summer fruit baked in the best way possible.
- 4 tbsp spelt flour (30g) (or ww pastry)
- dash of baking powder
- 1-2 T blueberries (chopped or whole)
- splash of vanilla extract
- 1 T organic vanilla yogurt
- 2 T nondairy milk
- 1 T stevia
Preheat oven to 330 degrees. Lightly grease a muffin tin or a single silicone cup. Set aside. (Note: You can microwave for 1-1.5 minutes for a quicker muffin, but it will probably turn out less moist.)
Pop in berries or smear them around for a little tie-dye blue effect.
Bake for about 13-15 minutes or until golden brown on top.
- Super-Moist Chocolate (Blueberry) Muffin (collegiateculinaire.wordpress.com)