Blueberry Muffins

1/2 cup butter, very soft (or half coconut oil, half butter)

2.5 cups integral spelt flour (or substitute a 1/2 cup of khorasan)

1/2 cup buttermilk (or 1 cup, no leaven)

1/2 cup spent leaven (you may also use all buttermilk, for a "soaked" recipe)

1/2 cup honey (raw)
2 eggs
1 teaspoon vanilla extract (or double!)
1 teaspoon almond extract (or omit)
3/4 teaspoon salt
3/4 teaspoon baking soda
2 teaspoons baking powder
1 1/2 cup berries (raspberries or blueberries) (a combination of cultivated and wild blueberries is incredible!)

Using a hand mixer, beat butter into flour until sandy, then add buttermilk and leaven. Stir to form a dough. Ferment at least 7 hours, or overnight.

Preheat oven to 350.

In a 4 cup liquid measure, mix liquid ingredients well, then pour over dough. Sprinkle salt & soda over the top, then use a hand or stand mixer with whisk attachment to fully combine and break up any dough chunks altogether. Allow dough to rest about 15 minutes to allow baking soda to neutralize acidity.

(Cost frozen blueberries with arrowroot starch)Add blueberries, stir briefly, scoop into muffin tins lined with parchment muffin papers. (I love the jumbo size that fit in regular muffin cups; the sides are higher!) Bake at 350 for 20-22 minutes (fewer if muffins are not filled high), until top springs back when lightly touched.

Top with cinnamon/sucanat/pecan streusel for the most wonderful muffin experience!

10/14/2024 UPDATE

Accidentally leveled-up our favorite blueberry muffins, adding the changes in italics so you can try them however you’d like! We loved the new version even more, I can’t say I’ve ever eaten a better blueberry muffin!

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