Blueberry Muffins

by | Apr 26, 2018 | Breakfasts, Recipes


¼ cup warm water

¾ teaspoon dry yeast

1 tablespoon sweetener

¾ cup whole wheat flour

½ cup oat flour

½ cup whole wheat pastry flour

½ teaspoon salt

½ cup water or nondairy milk

¼ cup sweetener

¼ cup cold-pressed oil

1 ½ teaspoons vanilla

1 cup frozen blueberries


In small bowl, stir together the yeast, warm water, and honey.

Set aside to bubble (about 5-7 minutes)

In separate bowl, stir together flours and salt.

Blend or mix well together in another bowl the remaining ingredients, but NOT the blueberries.

Pour this mix into the dry ingredients.

Add the yeast mixture when it is ready and stir all together well.

Stir vigorously 1-2 minutes to develop the gluten.

Gently fold in the blueberries.

Put 1/3 cup portions into oiled muffin tin.

Let rise 5-7 minutes then bake at 350 degrees for 35 minutes.

Yields: about 8 muffins

Adapted from the old Country Life Vegetarian Cookbook, Family Health Publications LLC, 1990. Used with permission.

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