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.
2½ cups white flour or sprouted spelt
1½ tsp. baking powder
½ tsp. baking soda
¾ cup white sugar or maple sugar
¼ tsp. salt
2 eggs, beaten
1 cup buttermilk or soured raw milk
¼ cup butter, melted
1½ 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 400°F for 20-30 minutes or until they are golden and bounce back with touched. Makes 24 muffins.
© Mother Linda's