Blueberry Muffins

Yield: 12 muffins


1 1/4 cups freshly ground or soaked spelt, kamut or whole wheat flour
3/4 cup water mixed with 1 tablespoon of yogurt
1 cup blueberries, fresh or frozen
1 egg, lightly beaten
1/4 teaspoon fine Celtic sea salt
1/2 cup extra virgin coconut oil
1/3 cup honey
2 teaspoons baking powder
1 teaspoon vanilla


Mix flour with water and yogurt and let stand overnight. Mix in remaining ingredients. Pour into well-buttered muffin tin about three quarters full. Place 5-7 blueberries on each muffin. Berries will fall partway into the muffins. Preheat oven to 400 degrees F. Bake for 15-20 minutes. Note: 1 cup buckwheat flour or cornmeal may be used in place of 1 cup spelt, kamut or wheat flour.

3 Replies to “Blueberry Muffins”

  1. I assume you mean calorie content. If that is true, you should know that we only look at calories secondarily. Putting content at the top of our “list”. But that being said, we can give you that information upon request. Just email us.

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