Lemon Blueberry Muffins

Makes 12 muffins

2 cups whole wheat pastry flour

2/3 cup Rapadura (dehydrated sugar cane juice)

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup lemon yogurt**

1/4 cup butter, melted and cooled (can use coconut oil)

1 egg, lightly beaten

1 1/2 tsp grated lemon peel

1 tsp vanilla

2 cups fresh or thawed, drained frozen blueberries

Preheat oven to 400 degrees F. Butter 12 muffin cups. In a large bowl, stir together flour, Rapadura, baking powder, baking soda, and salt. In another bowl, stir together yogurt, butter, egg, lemon peel, and vanilla until blended. Make a well in center of dry ingredients; add yogurt mixture and stir just to combine. Stir in blueberries gently. Spoon batter into prepared muffin cups. Bake 20 – 25 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean. Remove muffin tin to a wire rack. Let sit 5 minutes before removing muffins. Serve warm or cool completely and store in an airtight container at room temperature. These muffins freeze well (but there are never any left to freeze).

**I have used plain yogurt and added 1 tsp lemon juice and 1 additional tsp lemon zest and it works great.

– Martha P.