Blueberry Ginger Spelt Muffins

2 1/2 cups spelt flour

1/2 cup sugar

1 Tbs baking powder

1/2 tsp salt

2 tsp ground ginger

1/4 tsp ground allspice

1/4 tsp ground cinnamon

1/2 cup vanilla soy yogurt (a 6-ounce container works just fine)

1 cup almond or other milk

1/3 cup canola oil

1 tsp vanilla

1/2 cup finely chopped crystalized ginger

1 1/4 cups blueberries

Preheat oven to 375. Lightly grease muffin tin.

Stir together flour, sugar, baking powder, salt & spices. Make a well and add yogurt, milk, canola oil and vanilla. Stir to combine. Fold in ginger and blueberries.

Spoon into muffin tins, should fill almost the whole tine. Bake 28-32 minutes, or until tester comes out cleaner. Let cool a few minutes before turning out to rack to cool completely.