Blueberry Yogurt Muffins
or butter, not melted
or sorghum syrup
or milk of choice
gluten-free, all purpose flour
fresh or frozen
12 cup muffin tin
muffin tin liners
Preheat oven to 375°F.
In a medium size mixing bowl, cream the coconut oil and maple syrup together with a mixer for one minute. Add yogurt, milk, vanilla, egg, and flaxseed, and mix until well combined.
Add flour, baking powder, baking soda, cinnamon, and sea salt. Mix well.
Gently fold in the blueberries into the batter and spoon into lined muffin tins. Set aside.
In a small mixing bowl, mix all ingredients with a fork, and sprinkle 1 teaspoon of streusel mixture evenly over each muffin before baking.
Bake for 25 minutes, or until muffins are lightly browned and a toothpick is removed without batter.
Serving size: 1 muffin Calories: 240 calories, Fat: 15 grams, Saturated fat: 11 grams,Carbohydrates: 25 grams, Sugar: 8 grams, Fiber: 3 grams, Protein: 4 grams,Cholesterol: 20 milligrams