3 cups whole wheat flour
2/3 cup sucanat
1 teaspoon baking powder
1/2 teaspoon sea salt
2 eggs
1/2 cup melted butter or coconut oil
1 1/2 cups buttermilk
1 1/2 cups blueberries, fresh, frozen or freeze dried
Mix dry ingredients together well. Add eggs, butter and buttermilk, stirring until all ingredients are mixed. Gently stir in blueberries.
Scoop batter into 24 paper lined muffin tins.
Bake in a 400° for 20 minutes.
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