After a very long week my husband finally arrived home last night at midnight. And that was after sitting in a meeting all day (all week) and a 7 1/2 hour drive home.
So I took pity on him and made him one of his favorites this morning. Blueberry muffins loaded with blueberries and a delicious side of local, organic, bacon.
Who wouldn’t want to wake up to the smell of warm blueberry muffins and bacon?
Blueberry Yogurt Muffins
2 Cups of Mama’s All Purpose Almond Flour
2 teaspoons of Baking Powder
1 1/4 teaspoon of Xanthan Gum
1/4 (rounded) teaspoon of Kosher Salt
1/2 Cup of Dairy Free Butter
1 Cup of Granulated Sugar
1 Individual Sized Container of Dairy Free Vanilla Yogurt
1/2 teaspoon of Pure Vanilla Extract
1/2 Cup of Almond Milk
2 Cups of Frozen Blueberries (or a little more)
Raw Sugar For Sprinkling
Preheat oven to 375 degrees. Line muffin tins, set aside. In a medium bowl combine the flour, baking powder, xanthum gum and salt. Whisk and set aside.
In a stand mixer cream the butter and sugar until light and fluffy, scrape down. Add sugar, yogurt, egg, vanilla, and milk. Beat for about 30 seconds or so until thoroughly combined. It will look curdled. Add the dry mixture to the wet and fold in with a spatula just until thoroughly combined. Fold in blueberries.
Fill muffin liners and bake for 35-40 minutes. Serve warm or at room temperature.