Yield: 12 muffins

Ingredients:

1¼ cups freshly ground or soaked spelt, kamut or whole wheat flour

¾ cup water mixed with 1 tablespoon of yogurt

1 cup blueberries, fresh or frozen

1 egg, lightly beaten ‚Ä®
1/4 teaspoon fine Celtic sea salt

½ cup extra-virgin coconut oil 

1/3 cup honey ‚Ä®
2 teaspoons baking powder ‚Ä®
1 tablespoon fresh grated ginger‚Ä®
1 teaspoon ground ginger‚Ä®

Directions:
Mix flour with water and yogurt and let stand overnight. Mix in remaining ingredients. Pour into well-buttered muffin tin about 3/4 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.


Source: Sally Fallon, author of Nourishing Traditions