I am really partial to muffins. As a mom, I always have been. They are so easy to pack lots of good things into and the kids just pick them up and eat them quickly and happily.
Whenever I’m creating a new recipe I typically begin with one I’ve already loved and tweak ingredients according to dietary or flavor desired. That’s what I did here! I really enjoy how Olive Oil adds that touch of earthy flavor. I also think it makes a very light crumb.
These muffins came together in about 30 minutes this morning as I was prepping for my day, sweeping the floor, doing laundry, etc. I hope you try them out and that you love them as much as we did!
1 cups all-purpose flour
1 cup whole Spelt flour
2/3 cup raw sugar
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1 cup nonfat Greek yoghurt
8 Tbsp. Olive Oil
1 cup blueberries
raw sugar for sprinkling
Preheat oven to 360.
Mix eggs, olive oil, Greek yoghurt, vanilla and sugar together in a large bowl.
Sift in the dry ingredients and mix to the count of 10 or until all ingredients are mostly combined.
Add in the blueberries. You can use frozen but I think fresh are best.
Line a muffin pan with cases, spoon the mixture into each case and sprinkle with a little raw sugar. I like to pop a few blueberries on top - they make the muffins look so good!
Bake at 20 to 25 minutes or until golden brown.
Makes 12-14 muffins