Blueberry Muffins

Ainesosat

• 1/2 unssi yogurt (1 tbsp)
• 1 iso egg
• 1/4 tl celtic sea salt
• 1 tl vanilla
• 1/2 cup extra virgin coconut oil
• 1 kuppi blueberries
• 3/4 kuppi water
• 2 tsps baking powder
• 1/3 kuppi honey
• 1 1/4 cups whole wheat flour

Ohjeet

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