Soaked Whole Wheat Blueberry Muffins



  • 3 cups whole wheat flour
  • 2 cups cultured buttermilk, yogurt, or dairy kefir
  • 2 eggs
  • 1 teaspoon sea salt
  • ¼ cup honey
  • 2 teaspoons baking soda
  • 1½ vanilla extract
  • ¼ cup melted butter
  • 1½ cups blueberries



  1. Soak the whole wheat flour in the cultured dairy in a large bowl, covered, for 12 hours or overnight. (If you can soak the wheat for 24 hours the muffins will be fluffier.) 
  2. Preheat oven to 325°F.
  3. Drain off any extra liquid from soaked flour and mix in eggs, sea salt, honey, baking soda, vanilla extract, and butter. Mix until just blended, then fold in blueberries. 
  4. Fill well-oiled muffin tins about ⅔ to ¾ full. 
  5. Bake for about 1 hour. Test with toothpick. The toothpick should come out clean when the muffins are ready. Makes about 12 to 15 muffins.

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