Freshly baked, the blueberries look like they’re ready to burst!
March 25, 2012
Blueberries Bursting at the Seams
Posted by thefoodery under Breakfast | Tags: Blood Type A, Blood type diet, blueberry, breakfast, buckwheat, healthy, lowfat, muffins, spelt, vegetarian, wheat-free |Leave a Comment
My husband and I have been busy packing and moving into our new home, very exciting! I knew there wouldn’t be much time for meal preparations, so earlier in the week I made a batch of buckwheat muffins filled with shredded apple, dates and cacao nibs. I would normally make these amazing little muffins with blueberries, but ran out so used whatever was on hand, and it tasted great that way, too!
The original Buckwheat Blueberry Muffin recipe is from Dr. Peter D’Adamo’s Cook Right For Your Type. The combination of dark, hearty buckwheat and sweet blueberries are really quite wonderful, and taste even more incredible with tart raspberry preserves.
Buckwheat Blueberry Muffins
1 cup buckwheat flour
1 cup spelt flour
2½ tsp baking powder
½ tsp salt (or 1 tsp kosher salt)
1/3 cup sugar
1/2 – 3/4 cup blueberries, fresh or frozen
2 tablespoons honey
1 cup warm soy milk (to help dissolve honey)
¼ cup vegetable oil
1 egg, beaten
Preheat oven to 350 degrees.
Grease muffin tins or line with paper liners. In a large bowl, mix dry ingredients together. In another bowl, stir together honey, warm soy milk, oil and egg. Lightly combine dry and wet ingredients, do not over mix. Fill each muffin cup with 5 blueberries. Add batter until 2/3 full. Top with 3 more blueberries. (Alternative: mix blueberries into batter…much faster, but you may get an uneven berry count!) Bake 15-18 minutes or until a toothpick inserted comes out clean. Makes about 18 delicious muffins. (NOTE: for mini-muffins, you can put 2 blueberries in each muffin tin, pour in 1 tablespoon batter, then top with 2 more blueberries. Bake for 12-15 minutes or until toothpick comes out clean. Makes about 36 mini-muffins.)
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