Fresh Milled Flour Blueberry Muffins - No Sugar
These fresh milled flour blueberry muffins come together in 20 minutes from bowl to table. They are honey sweetened, no refined sugar and a great option for kids and adults alike. Enjoy for breakfast, as a quick and easy snack, and pull from the freezer on busy days.
Equipment
- flour mill
- soft white wheat berries
- stainless steel muffin tins
- unbleached, lower toxin muffin liners
- coconut oil
- honey (preferably raw)
- real vanilla extract
Ingredients
- 1.5 cups fresh milled flour (I used soft white wheat)
- 3/4 cup blueberries (frozen or fresh)
- 1/2 cup water
- 1/2 cup honey
- 1/4 cup coconut oil
- 2 eggs
- 2 tsp baking powder use fresh; less than 6 months old
Instructions
- Grind wheat berries. 1 cup of wheat berries yields about 1 and 1/4 to 1 and 1/2 cups of fresh milled flour.
- Mix wet ingredients together in a mixing bowl, then add baking powder and flour and mix, then fold in blueberries
- Allow dough to rest for 30 minutes, then add dough to muffin pans, filling each muffin holder 3/4 full of batter
- Bake at 350 degrees for 15-20 minutes until muffins are golden brown and cooked through the middle (Insert a knife or toothpick. When it comes out clean, the batter is fully cooked).
Notes
Store at room temperature or in the fridge for 2-3 days or freeze for 2-3 months.