Blueberry Cream Muffins

Recipe Description:

These blueberry muffins are light, flavorful and not too sweet. The recipe uses sprouted flour. For instructions on how to make your own sprouted flour, refer to my blog http://healthywittyandwhole.com/2011/09/how-to-sprouting-grain-for-baking/

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Servings: 12-14 muffins

Difficulty: Moderate

Recipe Ingredients:

2 ¼ cups sprouted flour

1 ½ t. aluminum-free baking powder

1 ½ cups fresh or frozen blueberries

Recipe Instructions:

Combine all dry ingredients in bowl and set aside. Beat eggs, add rest of wet ingredients. Pour wet ingredients into dry ingredients and blend until just blended. Fold in blueberries. Spoon into muffin pan and bake @ 400° for about 20 minutes or until golden. Serve warm with butter and enjoy!

Author: WittyMelinda

Melinda is a 22 year old farm girl with a love for Jesus, people and...cooking whole foods. She's a happy farm girl who milks her beloved Jersey cows. Her mom became familiar with Sally Fallon’s Nourishing Traditions a few years ago when her older sister who has down’s syndrome started having relapses and digression. Now, as the family cook, she trying to find ways to implement her ideas into everyday meals. View all posts by WittyMelinda

2 thoughts on “Blueberry Cream Muffins”

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: WittyMelinda

2 thoughts on “Blueberry Cream Muffins”

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