I woke up today craving blueberry muffins. It’s been months since I’ve had a muffin of sorts, and I really haven’t baked much lately so I decided to make a batch. I got over to the store before the snow started again to get some fresh blueberries, came back and put these together. I’ve gone with no sugar – and brought in some honey to sweeten them up a bit. I’ve added in a bit of flax for some extra fiber and omega-3. They were so good that I ate three of these today!
2 cups all purpose gluten free flour mix
1 cup blueberries
1/2 cup plain Greek yogurt
1/2 cup unsalted butter, at room temp.
1/4 cup honey
2 large eggs
1/2 teaspoon xantham gum
1/2 teaspoon ground cinnamon
2 tablespoons ground flax seeds
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 teaspoon baking powder
2 tablespoons pure maple syrup
In a large bowl cream together the eggs, vanilla, and butter – then mix in the yogurt, maple syrup and honey. Slowly add the dry ingredients into the wet, mixing well. Stir in the blueberries carefully to not break them. Scoop the batter into a pre-greased muffin tin (or into 12 paper cups if you use those). Bake for 25-30 minutes – until a toothpick inserted into one comes out clean. Makes 12 medium sized muffins. Serve warm or cooled.