Recipe Collection: Sprouted Blueberry Muffins
**This post has been entered in Pennywise Platters Thursday at The Nourishing Gourmet and Fight Back Fridays at Food Renegade!**
These muffins are awesome! I set out to make a (refined) sugar-free version and this is what I came up with. They were delicious, and could be very versatile. Try them and see!
2 c. sprouted spelt flour
1/2 tsp. sea salt
1 tsp. baking soda
1/4 tsp. nutmeg
zest of 1 lemon
1/4 c. raw honey
2 tbsp. maple syrup
1/4 c. butter, melted
1/2 c. whole milk yogurt
1 c. blueberries
Mix together all the dry ingredients in a large bowl. Add the blueberries and toss gently to coat with flour. In the pot where you melted the butter (do NOT microwave!!), add egg, syrup, and honey. Stir to combine. Add to the dry ingredients and stir lightly, until just incorporated. Add the yogurt and stir again until all dry ingredients are moistened, but not overmixed. Batter will be a bit lumpy. Bake at 350 for 20 – 25 minutes (or 12 – 15 as mini muffins). Makes 1 doz. regular muffins or about 2.5 doz. mini muffins.
Enjoy with lots of fresh butter or cream cheese! (I thought topping with cream- cheese frosting, sweetened with a little maple syrup and fresh berries would be super yummy!)
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