We’re going to simplify breakfast one more time with a one-bowl, freezer-friendly blueberry muffin recipe. A blueberry muffin recipe that’s made just the way great-great-grandma would have prepared this popular muffin: with whole grains (spelt flour), seasonal blueberries, and a natural sweetener (pure maple syrup).
In a large bowl, whisk the liquid ingredients: melted butter, yogurt, maple syrup, lemon juice and zest, eggs, and vanilla extract.
Add the dry ingredients to the wet ingredients: flour, baking powder, baking soda, salt, and nutmeg. Fold the dry ingredients into the wet ingredients. Carefully fold in the blueberries.
Grease a muffin tin, and then scoop the muffin batter into the tin (I like to use an ice cream scoop). For a true bakery-style blueberry muffin, sprinkle a bit of turbinado raw cane sugar over the top of each muffin.
Bake the muffins for 22 minutes, until the tops are firm. Let the muffins cool for 5-10 minutes before carefully removing them from the muffin tin.
These muffins freeze really well, so if you don't enjoy them within a few days, or just want to prep ahead, store the muffins in a freezer bag or container for up to 2-3 months.