blueberry muffins
1 cup organic all-purpose flour
1/2 cup organic whole wheat flour
1/2 cup finely ground cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
2/3 cup brown sugar
1/2 cup coconut yogurt
1 cup almond milk
1 cup blueberries
2 tablespoons organic sugar
1 teaspoon cinnamon
Preheat
the oven to 400 degrees. With a mixer combine the wet ingredients. Add the dry
ingredients and mix until smooth. Gently fold in the blueberries so they don’t
break.
Spoon
the batter into the prepared or lined muffin tins, filling each cup about 3/4 full.
Sprinkle with the sugar and cinnamon. Bake until a toothpick comes out
clean, about 18 minutes.
Cool
on a cooling rack for about 20 minutes before serving.
