Recipe by Victoria Cannizzo
Makes 12 muffins
1 cup spelt flour
1 cup all purpose flour
1/2 cup raw sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
Zest and juice from 1 lemon
1 cup milk
3 tbsp butter, melted
1/4 cup ricotta or greek yogurt1 cup blueberries
Preheat your oven to 400 degrees. Line a muffin pan with 12 cupcake liners.
In a large bowl, mix the juice and zest of the lemon with the milk. Whisk in the eggs and the ricotta or yogurt and melted butter.
In large bowl, mix together the dry ingredients. Mix the wet and dry. Fold in the blueberries.
Using an ice cream scooper, scoop the batter into the lined muffin pan. Bake until golden brown, 18-20 minutes.
Allow muffins to cool in the pan for 10 minutes before removing.