75 grams corn flour
2 1/2 t baking powder
1/2 t salt
1 T psyllium husk
1/4 c. Just Blueberries freeze dried blueberries
1/4 c. sweetened dried wild blueberries, such as Trader Joe's
1 c vanilla yogurt
1/2 c. water
2 eggs
2 oz coconut oil, melted
Cooking spray
Preheat oven to 350 F (convection setting if you have it). Spray a 24 cup non-stick mini muffin pan with cooking spray.
Weigh and measure the dry ingredients into a container. Break the eggs into a medium bowl, and beat them. Beat in the yogurt and water until well combined. Add the coconut oil and dry ingredients, and stir until completely mixed. (You don't have to worry about over-mixing making these muffins tough!)
Fill muffin tins to the top -- I used a 2 Tbsp dough scoop. If you have any leftover batter, put it in a custard cup sprayed with non-stick spray.
Bake at 350 F until the tops are dry and spring back when you touch them, 14 -16 minutes.
