Tuesday, August 31, 2010

Sprouted Blueberry Muffins

I reserve my sprouted flour for when I don’t have time to soak, or the recipe doesn’t turn out as well when soaked.  Sometimes my evenings get hectic and I have to think quick in the morning.  A lot of times that means soaked granola, which I try to always keep on hand.  If I don’t, my husband will default to Raisin Bran LSmoothies are another fast and fun option. But if I am up before the kids, muffins are a nice treat for all of us.  I love them loaded with plump blueberries!

You will find that this is plenty sweet, the sweetener can easily be cut back to your liking.  You can make cinnamon sugar with powdered sucanat mixed with cinnamon.  I bake in muffin papers because my muffin tins have a non stick coating that I don’t want baking into my food.  Also beware that many are made of aluminum, so the paper barrier is good insurance.  If you are in the market for muffin tins, seek out ones that are safe to bake in to save yourself from having to keep a stock of the special papers.

This recipe can easily be soaked by combining the flour and kefir the night before and mixing the same way.  The bake time listed here is for standard muffins, generally add 5 minutes for large muffins and subtract 5 minutes for mini muffins.  If you only have frozen berries, toss them in a little flour before lightly mixing in to keep the color from running in the batter and disperse more evenly instead of all ending up at the bottom.

1 egg
1/4 cup powdered sucanat or brown sugar
1/4 cup pure maple syrup
½  banana
2/3 cup kefir or buttermilk
3 tablespoons coconut oil
1 teaspoon vanilla
1 teaspoon cinnamon
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup blueberries
cinnamon sugar

Place ingredients from egg to salt in blender, blend well.  Place flour, soda and baking powder on top and pulse until combined.  Drop in blueberries and give a little swirl with a spoon. Pour into muffin papers and sprinkle tops with cinnamon sugar.  Bake at 375 degrees for 20 minutes. 

links; tuesday twisterWhole Foods for the Holiday's


  1. I had a good handful of people comment to me that sprouted flours are better than soaking. Do you know which is right? I can't find anything concrete but I love the sprouted better so I would love that to be true.

  2. I have decided that I want to live at your house:)

  3. I don't know which is better, but they are both traditional. That tells me they are both valuable ways of preparing grains. Check out this site http://www.thenourishinggourmet.com/ She is currently sharing her deep research on the subject of soaking grains this week.

  4. Making these right now...they smell so good in the oven and I can't wait to eat them. We're pairing them with raw goat cheese and fruit for a simple weekday lunch! Thanks for a great recipe. I had just blogged about the how-to's of making sprouted flour this week, and what a perfect recipe to use that flour!

  5. Just made these with sprouted kamut flour and they were really yummy! I loved the cinnamon sugar on top.

  6. Another winner! Because the sprouting changes the flour, does it really matter which one you use? I used hard white wheat this time around because that's the sprouted flour I had on hand.

  7. It doesn't matter too much, mostly in flavor preference. Spelt, hard white and soft white all have the same flavor to me. Kamut is slightly different, but still very mild. Buckwheat would definitely have a stronger flavor though.


It's rude to eat and run. Humor me with conversation please!

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