Prep Time: 20 minutes

Cook Time: 22 -25 minutes

Serving: makes 1  dozen

A Word From The Cook

The mixing takes a while, the cooling in the fridge is important but it will be worth it!

Ingredients

Dry Ingredients:

• 1 1/2 Cup Gluten Free Flour
• 1/2 Cup Almond Flour
• 1/2  tsp Baking Soda
• 1 1/2 tsp Baking Powder
• 1/2 tsp Ground Nutmeg
• 1/2 tsp Salt

Other Ingredients:

• 2 Eggs (best at room temperature)
• 3/4 Cup Sugar
• 1/2 Cup Neutral Oil (Vegetable, avocado, canola or coconut)
• 1 Tbsp Lemon Juice
• 1 tsp Vanilla Extract
• 1 Cup Greek Yogurt (I use lactose free)
• 1 Cup Fresh Blueberries
• 2 Tbsp Raw Sugar

Instructions

1. Line muffin tins with baking cups
2. Pre-heat oven to 425° F
3. Mix together (in a medium bowl) Flours, Baking Soda, Baking Powder, Nutmeg and Salt.
4. In a large bowl, beat the eggs and sugar for about 2-3 minutes using a hand mixer on low.   They should be light an fluffy.
5. With the mixer running at low, drizzle in the oil slowly to keep the egg/sugar mixture fluffy.   Add the lemon juice and vanilla and mix.
6. With the mixer running on low, add 1/3 of the dry mix and 1/2 of the yogurt.  Mix until combined the add another 1/3 of the dry mix and the rest of the yogurt, mix to combine.  Add the rest of the dry ingredients and mix to incorporate.
7. Stir in the blueberries (or fresh fruit of choice).
8. Refrigerate this mixture for 20 minutes (at least – can be refrigerated overnight).
9. Fill paper muffin cups with about 1/3 cup of mixture.   Add the raw sugar to the top generously.
10. Bake for 10 minutes at 425, then reduce oven to 375 and bake for another 12 – 15 minutes – tops will be slightly browned and a toothpick inserted comes out of the middle clean.
11. Let the muffins cool in the pan for 5 minutes then move to a wire rack to cool completely.