Perfect Festive Blueberry Muffins

Yields 12 muffins

Ingredients

• 1 3/4 cup spelt flour *see notes for gluten-free
• 1 tsp baking powder
• 1/2 tsp baking soda
• Pinch of sea salt
• 1/2 tsp cinnamon
• 1/3 cup melted coconut oil
• 1/2 cup maple syrup
• 2 eggs *see notes for vegan
• 1 cup coconut yogurt *can also use greek
• 2 tsp vanilla
• 1 cup blueberries (fresh or frozen)
• Sprinkle of Hippie Snacks Grain-Free Granola

Method

1. Preheat oven to 400 degrees F. Grease your muffin tin with coconut oil or cooking spray.
2. In a large mixing bowl, combine 1 3/4 cups of the flour with the baking powder, baking soda, sea salt and cinnamon. Mix together with a whisk.
3. In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well.
4. Pour the wet ingredients into the dry and mix with a big spoon, just until combined. Gently fold the blueberries into the batter.
5. Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with Hippie Snacks Grain-free Granola. Bake muffins for 16-18 minutes. To check if ready, insert a toothpick into the center of the muffin and make sure it comes out clean.
6. Place the muffin tin on a cooling rack to cool. Store them covered at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze for up to 3 months.

*Make it gluten-free: Substitute an all-purpose gluten-free flour blend for the spelt. 

*Make it vegan: Replace the eggs with flax eggs. (2 tbsp ground flaxseed and 3 tbsp warm water, whisk and set aside to thicken).