Soaked Whole Wheat Blueberry Muffins
This basic blueberry muffin recipe is quite versatile in that you can use any cultured dairy for soaking the flour. Soaking makes the morning work quick and easy, and your family will enjoy those warm muffins to start the day off right!
3 cups whole wheat flour
2 cups cultured buttermilk, yogurt, or milk kefir
1 teaspoon sea salt
¼ cup honey
2 teaspoons baking soda
1½ teaspoons vanilla extract
¼ cup melted butter
1½ cups blueberries
Soak whole wheat flour in the cultured dairy in a large bowl, covered, for 12 hours or overnight. (Soaking for 24 hours yields fluffier muffins.)
Preheat oven to 325°F.
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.
Fill well-oiled muffin tins about ⅔ full.
Bake for about 1 hour. The muffins are ready when a toothpick inserted into the center comes out clean.
Makes 12-15 muffins.
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