Soaked Whole Wheat Blueberry Muffins
These muffins are quite a treat and a great addition to any morning routine. Soaking the flour makes it easier for your body to process and also lends loft to your muffins.
1. 3 cups whole wheat flour
2. 2 cups cultured buttermilk
3. 2 eggs
4. 1 teaspoon sea salt
5. 1/4 cup honey
6. 2 teaspoons baking soda
7. 1 1/2 vanilla extract
8. 1/4 cup melted butter
9. 1 1/2 cups blueberries
Preheat oven to 325° F.
Soak whole wheat flour in cultured buttermilk in a large bowl, covered, for twelve hours or overnight (if you can soak the wheat for 24 hours the muffins will be fluffier).
Drain off any extra liquid from the soaked flour and mix in the eggs, sea salt, honey, baking soda, vanilla extract and butter. Mix until just blended and then fold in the blueberries.
Fill well-oiled muffin tins about 2/3 to 3/4 of the way full.
Bake for about 1 hour. Test with toothpick, the toothpick should come out clean when the muffins are ready. Makes about 12- 15 muffins.
Blessings and have a great week.