Use the bounty of blueberry season or buy frozen blueberries. Either way, you get a toasty vanilla-flavored blueberry muffin.
Makes 12 muffins
1-1/2 cups spelt flour (preferably sprouted
grain flour) or gluten-free flour
2/3 cup millet
6 tablespoons sucanat or rapadura
sugar
1 tablespoon baking powder
½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cardamom
½ teaspoon sea salt
1 tablespoon milled flax seeds
1 tablespoon wheat germ
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¾ organic plain yogurt
1 egg or 2 egg whites
¼ cup nut or rice milk
2 teaspoons vanilla extract
3 tablespoons extra virgin coconut oil,
melted if hardened
3/4 cup fresh or frozen blueberries
Preheat oven to 400°F. Coat a muffin pan with cooking spray.
Heat a medium skillet over medium heat. Add millet and stir occasionally until it’s fragrant and toasted and begins to pop, about 10 minutes. Cool slightly. Transfer millet to a grain mill or blender and grind as fine as possible. Stir together the flours, sugar, baking powder, spices, salt, flax, and wheat germ in a large bowl; make a well in the center.
In a small bowl, whisk the yogurt, egg, milk, and, vanilla, Then whisk in the coconut oil; add to the flour mixture and stir batter just until dry mix is moistened. Fold in the blueberries. Spoon batter into muffin pan. Bake for 15 minutes or until lightly browned and edges are crisp looking. Place on wire rack to cool slightly and then remove muffins from the pan. Cool completely on wire rack or eat them while they’re toasty! For a muffin-cake, use a round or square glass pan, reduce the temperature to 375°, and bake for 30 minutes.