Blueberries are nutritional powerhouses and they taste great baked into muffins, so Keith and I developed this recipe for Blueberries & Cream Muffins to share with you. These are made using spelt flour, which is much lower in gluten than regular wheat flour and a great option for those with gluten sensitivity. We also added almond extract, which mingled really well with the other ingredients, but feel free to use your favorite extract. Vanilla, lemon, or orange would also taste great in these light, moist muffins!