Any muffin with this amount of blueberries in it is bound to be at least good. Add tender, sweet, freshly milled kamut flour, vanilla and almond extract, freshly laid eggs, coconut oil, and a sprinkle of organic cane sugar, and well, you’ve got the picture.
Here’s the lineup:
Combine the lovely, fluffy, kamut flour with baking powder and salt.
Blend sugar and coconut oil.
A couple of eggs. The smaller, paler egg is from our spring chickens. The larger, orange one is from one of our older hens.
Vanilla and almond extract.
Scoop into lined muffin tins.
Sprinkle with a dusting of sugar.
And like that, they’re gone.
Perfect weekend breakfast treat.
I’m loving my grain mill so much. I’m so happy to have a way to use the “other” wheats, like kamut and spelt, plus organic hard red wheat.
I’ve got a grain mill attachment for KitchenAid mixers to show you soon, from the same maker as the Ko-Mo grain mill I have. It’s a bit more affordable if you already own a KitchenAid, and if it’s half as well-built as the Ko-Mo, it’s going to be a work-horse.
KAMUT BLUEBERRY MUFFINS
Bake 20-25 minutes at 350 deg. F.
2 cups whole grain kamut flour (or other flour)
2 tsp. baking powder
3/4 tsp. salt
1/2 cup coconut oil
1/2 cup organic cane sugar, plus more for sprinkling
1-2 tsp. vanilla extract
1/2 tsp. almond extract
a generous 2 cups blueberries, fresh or frozen
Combine flour, baking powder and salt.
Combine coconut oil and sugar. Mix well.
Add eggs and extracts. Blend.
Add flour to sugar mixture, alternating with the milk.
Fold in blueberries.
Scoop into lined muffin tin. Sprinkle with sugar.
Bake at 350 deg. F for 25-30 minutes.