Ingredients
Scale
- 1 cup cornmeal
- 1 1/2 cups spelt flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 3 eggs
- 1 1/4 cup whole-milk plain yogurt
- 7 TBS butter, melted
- 1/4 cup honey
- 8 oz. dried blueberries
Instructions
- Heat oven to 350. Spray muffin tin cups with non-stick spray or line with muffin cups.
- In a large mixing bowl, combine cornmeal, flour, baking soda and salt. Mix.
- Dig a small well in the center of the bowl, into the well add eggs, yogurt, butter and honey. Use a hand mixer to combine. Stir in blueberries.
- Bake until the edges pull away from the pan and turn golden in color, about 18- 20 minutes.
Notes
- If you don't have spelt flour, you can substitute whole wheat or white flour.
- If you want to use fresh or frozen blueberries (instead of dried), just make full sized muffins. They don't work well for the mini size muffin.
- I used StonyField Whole Milk Grass-fed Organic Yogurt (<- not sponsored, just love it)