Since my husband and I both bought blueberries on sale, not knowing that the other one had bought them too, we ended up with a lot of blueberries. An online search at All Recipes.com came up with this recipe, which I modified here and there. This recipe was such a hit that I made it one day and then made it again two days later. We did have a house guest to help us eat them! They were delicious served warm out of the oven and didn’t last very long at all.
- 2 cups flour (I used 1 & 1/2 cups unbleached flour and 1/2 cup spelt)
- 1/2 cup white sugar plus 4 small scoops of KAL Stevia (or just 2/3 cup sugar)
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup milk
- Blueberry yogurt, 6 ounce carton
- 1/3 cup oil
- 1 teaspoon vanilla
- 1 egg
- 2 cups fresh blueberries
Heat oven to 400 degrees. Line muffin pans with 15-16 baking cups or grease the bottoms of the muffin pans. Combine the above ingredients and stir just until the dry ingredients are moistened. Fill the muffin cups 2/3 full. Sprinkle the tops of the muffins with cinnamon and sugar before baking.
Bake for 20 minutes or until toothpick inserted in the center comes out clean. Serve warm.