Grain Free Blueberry Yogurt Muffins

Grain Free Blueberry Yogurt Muffins

*Makes 12 Muffins

2 Cups of Cassava Flour

2 teaspoons of Double Acting Baking Powder

1 teaspoon of Xanthan Gum

1/2 teaspoon of Celtic Sea Salt

3/4 Cup of Pure Maple Sugar (if you use white sugar increase to 1 cup)

3/4 Cup of Miyoko’s Vegan Cultured Butter, cold and cubed (if you use Earth Balance, reduce the amount to 1/2 Cup)

1 Container of Trader Joe’s Vanilla Organic Cashew Yogurt

1 Egg

1 teaspoon of Pure Vanilla Extract, 2 if you use plain yogurt

1 Cup of Full Fat Coconut Milk

2 Cups of Organic Frozen Blueberries

Pure Maple Sugar for Sprinkling

Preheat oven to 375 degrees and line a 12 muffin tin with paper liners and set aside.

Whisk the flour, baking powder, xanthan, salt, and maple sugar. Cut in the butter until it resembles pea sized pieces. Whisk the vanilla and egg into the coconut milk. Add the coconut milk and yogurt to the flour mixture and gently fold until all of the dry ingredients are incorporated. Do not over mix. Next, add the blueberries and continue gently folding until they are dispersed.

Use the entire flour mixture for the 12 muffins. I spoon the batter into each muffin paper up to the edge, then go around again and top them of with another scoop. They will appear overfilled, but don’t worry, they bake perfectly! Next, sprinkle the tops of each muffin with a generous pinch of pure maple sugar.

Bake for 30 minutes or until they test done in the middle. I use convection for all of my baking, if you’re using a conventional oven, they may take 5 or so minutes longer to bake.