Fall is the perfect time to bake! I love it when the temperatures drop so having the oven on sounds good. It was cold enough the other day that my daughter spoiled us with these delectable blueberry muffins. Tweaking any recipe like what she did below, can turn a not-so-good for you treat into a much, much better treat. If you are enjoying cooler temps and would love a good reason to use your oven–this is it!

Ingredients:

2 cups white kamut flour (This is an ancient grain flour that bakes very similar to regular white flour but it is much, much safer to eat!)

2 t. non-GMO and aluminum free baking powder

3/4 t. real sea salt

1 stick (1/2 cup) organic butter, softened

1 full cup of non-GMO trehalose sugar (for a safe option request resources at GRMVetted.org)

2 T. local raw honey

2 large organic and free-range eggs

1 1/2 t. real vanilla

1/2 c. raw milk (or a non-GMO nut-milk)

2 1/4 cup frozen organic blueberries

Directions:

Preheat oven to 375 degrees. Use paper liners for 12-cup muffin tin.

In a medium bowl whisk together the flour, baking powder and salt.

In another large bowl using a hand mixer on low-med speed beat the softened butter and  trehalose (sugar) for about 2 minutes.

Add the eggs one at a time, scraping down the sides and beating well after each addition.

Add the vanilla–the batter may look grainy–no problem!

Gradually add the flour mixture alternating with the milk beating on low to combine.

Add the frozen berries and combine with a spatula.

Don’t over mix. Scoop the batter into the muffin tin filling each up.

Bake for 30 minutes until lightly golden and a tooth pick comes out clean.

Cool for 10 minutes. YUMMY.

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