Blueberry Muffins with Yogurt

Ingredients

• 200 g blueberries (fresh or frozen)
• 280 g spelt whole‑grain flour
• 120 g butter (room temperature)
• 120 g coconut palm sugar
• 1 egg
• 1 pinch salt
• 2.5 tsp baking powder
• 0.5 tsp Baking soda
• 300 g Yogurt (3.5% fat)

Instructions

1. 1.

   Wash blueberries, pat dry and mix with 2 tbsp flour in a bowl.

2. 2.

   Cream butter with coconut palm sugar, then fold in the egg.

3. 3.

   Combine remaining flour with salt, baking powder and baking soda; alternately stir into the egg mixture with yogurt.

4. 4.

   Fold in blueberries.

5. 5.

   Line a muffin tin with paper liners, fill cups and bake at 200 °C (180 °C fan) for about 25 minutes.

6. 6.

   Cool before serving.