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Blueberry Muffins

 
1/2 cup butter, very soft
2.5 cups integral spelt flour
1/2 cup buttermilk
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
1 teaspoon almond extract  (I usually only add this to blueberry muffins)
3/4 teaspoon salt
3/4 teaspoon baking soda
2 teaspoons baking powder
1 1/2 cup berries (raspberries or blueberries)

Whisk 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.

Add blueberries, stir briefly, scoop into muffin tins lined with parchment muffin papers. Bake at 350 for 20-22 minutes (fewer if muffins are not filled high), until top springs back when lightly touched.



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