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Whole-Wheat Blueberry Muffins

These whole-wheat blueberry muffins are loaded with nutritious fiber from all of the freshly milled flour and antioxidant-rich blueberries. These muffins freeze beautifully so I always double or triple the recipe to enjoy some fresh, and freeze the remaining muffins to make busy mornings easier. You can also swap out the blueberries for fresh or frozen strawberries, raspberries, or blackberries. Serve these alongside a piping hot cup of coffee and your morning just got a little sweeter!
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Servings: 12 muffins

Ingredients

  • 2 1/4 cups freshly milled soft white wheat flour (spelt or kamut work great also)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 egg
  • 1/2 cup olive oil
  • 1/2 cup honey
  • 1 cup buttermilk*
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  • Mill about 1 2/3 cups of soft white wheat berries in your mill. This should give you about 2 1/2 cups of flour.
  • Whisk together the wet ingredients. Then add 2 1/4 cups of flour and stir to combine.
  • Scoop into a greased muffin tin and bake at 400°F (204ºC) for about 20 minutes or until golden.

Notes

Don’t have buttermilk on hand? You can make your own by adding a tablespoon of vinegar or lemon juice to a cup of milk. Let stand at room temperature for approximately 5 minutes before using.
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