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Blueberry Muffins

Get an easy recipe for Blueberry Muffins.

Recipe by Mimi Council.

Blueberry Muffins

Makes 10

6 tablespoons (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 the oven to 350°F. Line a muffin pan with liners.

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.

Fill the muffin liners three-quarters full. Sprinkle the tops with a generous amount of sugar.

Bake for 17 to 20 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.

Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!


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