Submitted by: Kelly Butler
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Servings: 12
If you love blueberries, you will love this recipe!
1/2 c. butter
1 c. honey, raw
2 egg
2 c. sprouted whole wheat flour
1/2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. sea salt
1/2 c. milk, raw or organic
2 1/2 c. blueberries
Preheat the oven to 350°F. Line 12 cups of a muffin pan with cupcake liners.
In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the softened butter and raw honey until fluffy and pale in color. Add in eggs one at a time, beating well after each addition.
In a separate mixing bowl, sift together flour, baking soda, baking powder, and sea salt.
Add the flour mixture to the butter mixture alternating with the milk until well incorporated and being careful not to over mix. Gently fold in fresh blueberries.
Scoop batter into the lined muffin cups and bake for 25-30 minutes until puffy and golden brown.
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