Blueberry Muffins

Directions

Muffins

1. Preheat the oven to 375F. Line a 24 cup mini muffin pan or 12 cup regular muffin pan with paper liners.

2. In a large bowl, beat together the soft butter, date sugar, lemon zest, and vanilla until combined. Add in the yogurt, beating until smooth. Beat in the eggs one at a time until fully combined.
3. Add in the flour, baking powder, and salt, mixing until just combined.
4. In a small bowl, toss the blueberries with 1 TBSP flour and then fold them into the batter. Swirl in your blueberry jam, but don’t overmix.
5. If using the cinnamon topping, melt your butter and combine it in a small bowl with the date sugar and cinnamon.
6. Divide the batter evenly among the cups in the prepared pan. The cups should be filled almost all of the way.
7. Bake mini muffins for 18-22 minutes, or 28-32 minutes for regular. If using a cinnamon topping, pull the oven rack out halfway through the bake time or when still soft and doughy on the top and gently sprinkle the topping evenly across them. You want to avoid putting them onto the muffins for the full baking time, in case the date sugar burns.
8. Once a toothpick comes out with only moist crumbs, set the muffins to cool and then enjoy!

Blueberry Sauce

1. If making your own sugar-free blueberry sauce to mix in, I’d recommend making this before you start the muffins so it has time to cool! Start by heating the frozen blueberries and 2 TBSP of water in a small saucepan over medium heat. Smash the blueberries gently as they soften, stirring occasionally.

2. In a small bowl, combine the TBSP of water with your thickener of choice and whisk until smooth.
3. Once the blueberries are soft and bubbling, about 5-10 minutes, remove the pan from the heat and pour in your thickener, whisking constantly. Let cool before mixing into your muffin batter or serving on top.