| 1. |
Mix flour with water and yogurt and let stand overnight. |
| 2. |
Mix in remaining ingredients. |
| 3. |
Pour into well-buttered tin, about three quarters full. |
| 4. |
Place 5-7 blueberries (fresh or frozen) on each muffin. Berries will fall partway into the muffins. |
| 5. |
Pre-heat oven to 400 °F (200 °C). Bake 15-20 minutes. |
| 6. |
As a variation, to make ginger muffins, add a tablespoon of freshly grated ginger and a teaspoon of ground ginger to batter and omit vanilla. |
| 7. |
Note: a cup buckwheat flour or cornmeal may be used in place of a cup spelt, kamut or wheat flour. |
| 8. |
Note: based on recipe from Jordan Rubin, Perfect Weight America. |
