This week I decided to make a batch of blueberry muffin’s. Slowly we are starting to get fresh blueberries in larger containers making it worth while to buy them fresh.


2 cups of whole wheat flour

1/2 cup of spelt light flour

3/4 cup cane sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1/2 cup oil – safflower, coconut – melted

2 large organic eggs

1 tsp pure vanilla extract

1/4 unsweetened almond milk

1/2 cup greek yogurt

2 cups blueberries

1/2 cup chocolate chips


Preheat oven to 350 degrees. Line and spray 12 cup muffin tray or use silicone liners. In a bowl mix both flours, sugar, baking powder, baking soda and sea salt. In a separate bowl mix together eggs, vanilla, unsweetened almond milk and greek yogurt. Stir dry ingredients into wet ingredients. Do not over mix!

Add in the blueberries and then after scooping batter into 6 muffin cups add the chocolate chips for the other half of the muffins.Scoop in the remaining batter into muffin cups. Bake for 25 minutes or until firm to the touch. Take out and cool for 5 minutes and then transfer to a cooling rack for another 5-10 minutes. Enjoy!