‘Tis the season for berry picking! (And next week, berries are featured in our Seasonal Recipe Round-Up, so get your berry recipes ready!)
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. 🙂
A bit of news: Join me on Saturday at 4pm Pacific/7pm Eastern when I’ll be on the Get Real — Get Prepared radio show with Vickilynn Haycraft. We’re giving away a copy of my book and a 3-pack of Pickle Pro fermenting lids from HomesteaderSupply.com. You can listen live or you can listen later by downloading the show at the same show link.
Another bit of news: Are you registered for next Friday’s free webinar, Food Preservation 101? I and my special guests will help you sort through your food preservation options so you can make the best choices for your life and situation. Plus, we’re kicking off some great giveaways — a FoodSaver with Jar Sealer accessory from Amazing Graze Farm, more Pickle Pro fermenting lids from HomesteaderSupply.com, and more copies of my book. Click here to register or get more info.
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