Hands-On Time: 10 minutes
Total Time: 28 minutes
Yield: Makes 12 muffins
1/3 cup plain low-fat yogurt
1/2 cup plus 2 tablespoons maple sugar, divided
1 large egg
1/2 teaspoon vanilla extract
1/3 cup unsweetened almond milk
1/4 teaspoon lemon zest
1 teaspoon baking powder
1/2 teaspoon sea salt
1 cup plus 1 tablespoon white spelt flour, divided
1/2 cup fresh blueberries
1/4 teaspoon cinnamon
2 tablespoons unsalted butter, diced
1. Preheat oven to 375°F and place muffin liners in a 12-cup muffin pan.
2. In a medium bowl, mix together yogurt, 1/2 cup maple sugar, egg, vanilla, almond milk, and lemon zest. When combined, mix in the baking powder, salt, and 1 cup flour.
3. Gently fold in the blueberries.
4. In a separate bowl, create the crumb topping by mixing 2 tablespoons maple sugar, 1 tablespoon flour, cinnamon, and diced butter.
5. Pour batter into prepared muffin tin cups and spoon the crumb topping over the tops. Bake for 18 minutes or until tops become golden brown.
Per Muffin: Calories: 110 | Fat: 2.5 g | Saturated fat: 1.5 g | Cholesterol: 20 mg | Sodium: 115 mg | Total carbohydrates: 20 g | Dietary fiber: 1 g | Sugars: 11 g | Protein: 2 g