11ouncesgluten free flour by weight (or 1 ¾ cups plus 2/3 cup)We use Bob's Red Mill All Purpose Flour
1tablespoonbaking powder
½teaspoonsalt
¼teaspoonground cinnamon
5 ¼ounceskrisda (or 3/4 cup)Can substitute any other sweetener or sugar
4TBSPunsalted butter combined with coconut oil (2 TBSP each)melted and cooled
½cupplain whole-milk or goat yogurtWe use 3.5% goat yogurt
3large eggs
1teaspoonvanilla extract
7 ½ouncesblueberries (or 1 ½ cups)
Instructions
Add liners to muffin tin and set aside.
In a medium bowl, mix eggs, yoghurt and vanilla together. Let come to room temperature. In the meantime, combine butter and coconut oil in a measuring cup. Microwave until melted and let cool completely.
Whisk flour, baking powder, krisda, salt, and cinnamon together in large bowl. Using a rubber spatula, stir egg mixture into flour mixture until thoroughly combined and no lumps remain, about 1 minute. Gently fold in blueberries until evenly distributed (batter will be thick and stiff). Cover bowl with lid and let batter rest at room temperature for 30 minutes.
Adjust oven rack to middle position and heat oven to 375 degrees. Using an ice cream scoop or large spoon, portion batter evenly into prepared muffin tin. Bake until muffins are golden and toothpick inserted in center comes out clean, 16 to 20 minutes, rotating pan halfway through baking.
Set muffin tin on wire rack for 10 minutes. Then remove muffins from tin and let cool for 10 more minutes before serving. (Muffins are best eaten warm on day they are made, but they can be cooled, then immediately transferred to a Ziploc bag and frozen for up to 3 weeks or stored at room temperature for up to 1 day.
To serve after freezing, remove from bag plastic and micro-wave muffin for 20 to 30 seconds or until warm - depending on your individual microwave. You can also thaw in refridgerator overnight and warm in 350 degree oven for 10 minutes.