‘Tis the season for berry picking!
My husband and I went berry picking last Friday at Big Bend Berries with our friend Jami and her daughter. We bought home 34 pounds of blueberries. I *almost* shudder to think what we would have brought home had our three children been with us (they’re visiting grandparents out of state)! I say shudder because while I was thinking we’d go back for more, after working them to get them preserved… possibly we have enough.
What did I do with all those blueberries? I ate several pints myself with yogurt and honey. I made several batches of muffins, the recipe shared below. I dehydrated a bunch and I froze a bunch. We seem to be stocked. 😉
But I also wanted to share a non-GAPS recipe, because most of you reading here are not on GAPS or a grain-free diet. So I posted on Facebook that I needed recipe testers, and I got lots of volunteers to try a whole-grain version of my recipe.
Thanks to Marci, Sylvie, Jenna, Jamie, Heather, Tara, Gina, Barbara, and Lori! Your help was invaluable. The muffins got rave reviews from all but one, and she like them okay but prefers her sour cream muffin recipe better. (Can’t blame her for that!)
Here are Heather’s five children enjoying their muffins. Aren’t they sweet?!
So here you go… delicious blueberry-lemon muffins for everyone! 🙂
Blueberry-Lemon Muffins (GAPS-friendly)
- 4 eggs
- 2/3 cup raw honey (or Grade B maple syrup)
- 1/2 cup melted coconut oil or butter
- 1 teaspoon sea salt
- 1 teaspoon baking soda (omit for GAPS)
- 2 tablespoons dried lemon peel or 4 tablespoons fresh lemon rind (about 4 large lemons)
- 2 teaspoons vanilla extract
- 2-1/4 to 2-1/2 cups sprouted flour* (for GAPS or grain-free: 5 cups blanched almond flour)
- 1 pint fresh or frozen blueberries
*You can use unsprouted flour, but realize there’s no soaking stage in this recipe.
Makes 16 to 18 regular size muffins or 7 to 8 jumbo muffins.
Preheat oven to 350 degrees Fahrenheit. Whisk together eggs, honey, coconut oil or butter, salt, baking soda, lemon rind, and vanilla. Add flour until you get a muffin batter consistency. Fold in blueberries gently. Fill paper lined or greased muffin tins 3/4 full. Bake for 20 to 30 minutes until lightly browned and toothpick inserted comes out clean.
Enjoy the muffins! Be sure to let us all know what you think. 🙂
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