Blueberry Muffins

Updated: Jul 19

MUFFINS! Okay, so I recently started adding grains back into our lives in the form of traditional baked goods. I learned how fresh milled grains are not the same as the flour that you buy at the store. Honestly, it’s not even a close comparison.


My son has had a cluster of warts in his hair line for months. I listened to a podcast and the lady said that fresh milled grains has a reputation for getting rid of warts, followed by a few testimonials. Well, we can now add to the testimonies. That is the ONLY thing that has changed for my son. He didn’t even eat the bread every day, just a few days a week. Within a month, they were all but gone. I’m a complete believer now.


So muffins…these are delicious. They took me 30 minutes from start to finish. And we all had one as a sampler that evening and we ate them for breakfast the next morning, and after school snacks the next. It’s a great grab and go option if you’re hustling out the door.




 

Blueberry Muffins


Ingredients:

1/4 cup of unsalted butter (melted)

1/2 cup honey

1/2 cup milk

2 eggs

1 1/2 cups of flour (fresh ground soft white wheat)

2 tsp baking powder

1 tsp salt

1 cup dried blueberries

1 tsp lemon extract (optional)


Directions:

Preheat oven to 350 degrees. Melt the butter. Add all the wet ingredients into the mixing bowl and mix. Add the salt, baking powder, and flour. It will be like a pancake batter.

Grease your muffin tin. I like to use coconut oil spray or old fashioned paper towel and dip in the coconut oil jar.


Fill each tin half way, and it should fill all 12 muffin tins. Bake for 15-20 minutes. Keep an eye on them and insert a toothpick and when It comes out clean, they are ready.

 

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