Ultimate Whole-Grain Blueberry Muffins

These blueberry muffins are the ultimate in flavor and texture…it’s hard to believe they are truly made with only whole grains. The cinnamon-sugar topping adds to the deliciousness of these muffins, while it’s the soaking process that helps make the muffins so tender. Read more about why we should soak our grains, in this article or get a copy of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon (you can find this book in our Store).

  • 1 3/4 cup spelt flour
  • 3/4 cup raw whole milk
  • 1 Tablespoon apple cider vinegar
  • 5 tablespoons butter, softened
  • 1/3 to 1/2 cup maple sugar or rapadura / sucanat
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon almond extract
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 slightly rounded cup fresh or frozen blueberries
  • Topping: 1 Tablespoon maple sugar or rapadura / sucanat, mixed with 1 teaspoon cinnamon

12 to 24 hours before you wish to make the muffins: Mix spelt flour, milk, and vinegar together in a medium mixing bowl until completely moistened. Cover the bowl with a towel or plastic-wrap and let set for 12 to 24 hours.

The next day, when you are ready to BAKE the muffins: Preheat oven to 375°F. Grease 24 mini-muffin cups with coconut oil, set aside.

In a large mixing bowl, with and electric mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition (mixture with be a little lumpy). Beat in the vanilla and almond extract, salt, baking powder, and baking soda.

Gently add the soaking flour mixture to the butter-egg mixture. and mix in gently on low-speed (or by hand) until thoroughly combined. Gently fold in the blueberries.

Divide the batter between 24 prepared mini-muffin cups. Sprinkle top of batter, in each cup, with the cinnamon-sugar topping. Bake for 10 to 12 minutes, or until a toothpick inserted in the center of muffin comes out clean. Let cool in pan for 2 minutes, then remove to cooling rack. Serve slightly warm or completely cooled.

Makes 24 mini-muffins.

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Disclaimer: The information in this post is meant for educational purposes only. It is not intended as a substitute for professional medical advice. None of the opinions are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider.


Comments

  1. Courtney says

    Can you use a milk alternative for these and still get the same results?

    • Yes you should be able to replace the cow’s milk with a milk alternative, such as almond milk, etc. Just be sure to follow the instructions with the “soaking” period and use the vinegar – don’t omit it, as it is important in the neutralizing of Phytic Acid.

  2. Hi there

    Just wondering when you soak flour in yogurt versus milk and vinager versus whey. What are the advantages and disadvantages of the different methods.

    thank you so much

    • All of them are acidic mediums. It is important to use some sort of acidic medium to soak your grains in to neutralize the Phytic Acidic. I don’t really think one has more advantages than the other, they all work equally well in my experiences.

  3. Can you substitute kefir for the raw milk and vinegar and would it be a cup for cup substitution?

    • Yes you can. And I do believe it would be a cup for cup substitution…though I haven’t tried it myself. Let us know how it goes for you.

  4. I have a question – if you’re using sprouted wheat or spelt flour for these recipes, do you just leave out the vinegar? I’ve been able to order/buy the sprouted flours for quick cooking (when I can’t plan ahead as much), and wondered how that would affect the recipes you have listed on your website. Thanks!

    • Kate, I haven’t really tested all the recipes with sprouted flour. But you should be able to do everything the same, minus the soaking step. I would keep the vinegar in this muffin recipe or just use buttermilk in place of the raw milk, as it helps give something acidic to help with the leavening.

  5. Why do you combine the flour and milk and let it sit overnight? Do you put in fridge or leave out on counter. Does milk sour?

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