Blueberry Buttermilk Muffins

 

Blueberry Buttermilk Muffins

In my estimation, muffins are the perfect venue to showcase the mighty blueberry, which is gently cooked in the middle of the batter. Use organic blueberries, if you can find them.

2 cups white flour or sprouted spelt

1 tsp. baking powder

tsp. baking soda

cup white sugar or maple sugar

tsp. salt

2 eggs, beaten

1 cup buttermilk or soured raw milk

cup butter, melted

1 cup blueberries

Sift dry ingredients together in a large bowl. In another bowl, blend eggs, buttermilk and butter. Make a well in the center of the dry ingredients and pour in the wet, missing quickly. Fold in the blueberries. Spoon batter into greased muffin cups and bake until golden brown. Bake at 400F for 20-30 minutes or until they are golden and bounce back with touched. Makes 24 muffins.

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