She especially loves raw vegetables and fruit and she just loves blueberries so she is very excited when they are in season and sqqeals when she spots them in the shops in a big display, forget freedo frogs its a punnet of blueberries hands down!
Along with eating them fresh she loves them in salads, in fruit salads, in smoothies and in muffins!
I have always made blueberry muffins and now we make these really tasty spelt flour ones, our favourite flour to use now, balanced with the cream, thick natural yoghurt they have a great texture.
- 1 punnet blueberries
- 100g butter, softened
- 1/2 cup dark coconut sugar (not the refined white one)
- 1 free range egg
- 1 teaspoon organic vanilla paste
- 1 cup natural yoghurt ( I use beautiful Maleny Dairies)
- 1/2 cup milk of choice
- 1 teaspoon baking powder
- 1 & 1/2 cup organic wholemeal spelt flour
- 1/2 cup desiccated coconut
- extra desiccated coconut and coconut sugar
- Preheat oven to 180ç
- Grease or line with cases muffin tray
- Beat butter and coconut sugar together briefly, add vanilla essence
- Add in the yoghurt, mix well.
- Add in the egg and mix through well.
- Stir in the milk.
- Throw in around 3/4 of the blueberries and then very carefully fold through the flour and baking powder. Be very careful not to over-mix at this stage or you will get tough muffins.
- Pour into prepared tray.
- In a small bowl mix a little coconut sugar with desiccated coconut.
- Top each muffin with the left over blueberries and a sprinkling of the coconut mixture.
- Bake until lightly golden on top and bounces back when touched approx 10-20 minutes depending on oven and size of muffins.
- Try the same recipe with blackberries, mulberries, raspberries!
- You can use coconut yoghurt and coconut oil or olive oil for a vegan allergy friendly version if required.
- Use stevia in place of coconut sugar if desired and leave the mixture off the top.
- Make them toddler hand sized friendly by using a miniature muffin tray
- These freeze well so are great for school lunches!