Multigrain Blueberry-Orange Muffins

Yields 10 muffins. I used whole spelt flour in this recipe and while you can experiment with a different flour or combination of flours, please be aware that doing so may require an adjustment to the total amount needed.

Dry ingredients:

2 cups multigrain cereal flakes*

1 cup whole spelt flour (stir it up before spooning - not scooping - into measuring cup to ensure it is not compacted)

1/2 cup sugar

1 1/2 teaspoons baking soda

1/2 teaspoon salt

Wet ingredients:

1 cup vanilla soy yogurt

2 tablespoons oil

zest of 1 orange

1 cup frozen blueberries (do not thaw)

Preheat oven to 375 F. Line muffin tins with 10 paper liners.

Combine wet ingredients in a small bowl. In a larger bowl, stir together all dry ingredients. Add wet mix to dry and stir just enough to combine. Gently stir in blueberries.

Divide batter into paper-lined muffin cups and bake for 20-25 minutes or until a tester comes out clean.

Remove from oven and allow muffins to cool in the pan for 4-5 minutes before transferring individually to a cooling rack.

* I used President's Choice Organics 7 Reasons Multigrain Cereal but any similar cereal flakes or bran flakes should do.

Another muffin recipe you might enjoy:

Spelt Carrot Muffins