I devised this as a way to help use up a copious amount of berry soy yogurt I had acquired earlier. The flavour reminds me of a blueberry bundt cake that my mom made when I was little. Actually, this batter would probably make a pretty decent bundt cake as well.
Yellow Blueberry Yogurt Muffins
1 cup of spelt flour
½ cup sugar (I used demerara, but cane sugar would probably up the yellow-ness)
1 teaspoon turmeric
1 teaspoon cardamom (optional – I love cardamom and you can’t stop me from adding it to everything)
1 tablespoon baking powder
¼ teaspoon salt
1 cup berry soy yogurt
2 tablespoons flax meal
1 teaspoon vanilla
1 tablespoon canola oil
zest of one lemon
1 cup frozen blueberries
2 tablespoons demerara sugar, for sprinkling on top (optional)
Preheat oven to 350 degrees. Combine dry ingredients in a large bowl, mixing well. Mix the wet ingredients in a separate bowl. Add the wet ingredients to the dry and mix, but not too much (to avoid gumminess). Fold in the blueberries. Pour into a sprayed muffin tin, filling ¾ of the way up. Sprinkle tops with demerara sugar. Bake for 30-35 minutes, until a knife inserted in the center comes out clean. Makes 9-10 muffins.