This week has been like the first real week of winter this year, with actual snow. It has been cold in Mammoth Lakes but we haven't gotten much snow at all (especially compared to last year). But, March is tomorrow and I am already thinking of Spring and waiting for warm weather. So today I'm sharing a recipe for Blueberry Muffins. If you've ever had those little mini blueberry muffins that come in a bag, then you'll love these. These Blueberry Muffins are perfect because you get just enough sweetness with healthy benefits like raw honey, fresh blueberries and yogurt.
3/4 stick (85 grams) organic butter, softened
113 grams (1/2 cup) organic cane sugar
28 grams (1 tablespoon plus 1 teaspoon) organic raw honey
1 teaspoon organic vanilla extract
1/2 teaspoon organic cinnamon
2 organic large eggs
170 grams (3/4 cup) organic whole plain or vanilla yogurt
170 grams (1 1/4 cups plus 3 tablespoons) organic all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
85 grams (1/2 cup) organic blueberries (fresh or frozen)
extra cane sugar for topping
Method Preheat oven to 350°F.
In a medium mixing bowl, add the flour, baking powder and sea salt and whisk together. Then add the blueberries and coat them completely. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar, honey, vanilla extract and cinnamon. Mix on low until combined and there are no butter chunks.
Add in the eggs and yogurt and mix on low until combined.
Add the flour and blueberry mixture to the mixing bowl and fold with a spatula to combine completely.
Line a cupcake pan, and fill three-quarters full. Sprinkle the tops with a generous amount of sugar.
Bake for 17 minutes or until a wooden pick inserted in center comes out clean.
Store in an airtight container for up to 7 days.
Gluten Free - Replace the organic flour for 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend. Our favorite is Namaste Organic Perfect Flour Blend.
High Altitude - Follow the recipe as noted.