Yield: 12 muffins

Ingredients:

1 1‚ÅÑ4 cups freshly ground or soaked spelt, kamut or whole wheat flour
3‚ÅÑ4 cup water mixed with 1 tablespoon of yogurt
1 cup blueberries, fresh or frozen
1 egg, lightly beaten
1‚ÅÑ4 teaspoon fine Celtic sea salt
1‚ÅÑ2 cup extra virgin coconut oil
1‚ÅÑ3 cup honey
2 teaspoons baking powder
1 teaspoon vanilla

Directions:

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.