Really yummy muffins using natural sweetener and whole foods.
||Mix flour with water and yogurt and let stand overnight.
||Mix in remaining ingredients.
||Pour into well-buttered tin, about three quarters full.
||Place 5-7 blueberries (fresh or frozen) on each muffin. Berries will fall partway into the muffins.
||Pre-heat oven to 400 °F (200 °C). Bake 15-20 minutes.
||As a variation, to make ginger muffins, add a tablespoon of freshly grated ginger and a teaspoon of ground ginger to batter and omit vanilla.
||Note: a cup buckwheat flour or cornmeal may be used in place of a cup spelt, kamut or wheat flour.
||Note: based on recipe from Jordan Rubin, Perfect Weight America.
There are 165 calories in 1 serving of Blueberry Muffins.
Calorie split: 51% fat, 44% carbs, 6% protein.
Amount Per Serving
% Daily Values*
Calorie Counter 100% Free
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