Sometimes it takes a good friend visiting from out of town to instigate finding a new breakfast creation. As you might already know from a recent post about our granola staple, it often takes a special occasion or being struck from the heavens to inspire something new and delicious.
Breakfast is the easiest meal of the day to get stuck in a rut. Most of us can have the exact same breakfast every single day and not mind at all. The same is definitely not true when it comes to any other meal. Interesting…
So change up your routine, whip these up on a Sunday and enjoy them for a couple of days. They stay moist and are actually more flavorful after they have sat for a little while. The herb flavor has a chance to develop making this a unique breakfast or mid morning snack. After all it’s blueberry season, so what’s keeping you from making something yummy for your tummy?
Now most of us don’t need any convincing when it comes to eating this gorgeous fruit, with its sweet plump texture wrapped in a blue-black package. They taste amazing, they are loaded with antioxidants, which help improve our immune systems and prevent infection. Blueberries are also known to neutralize free radicals which reduces the risk of some diseases and helps our aging bodies. Some new information coming out about blueberries that might be interesting to you is that they are now finding evidence that eating blueberries improves your brain function and memory. Geez, I need to eat more blueberries! Another useful fact, freezing blueberries doesn’t effect these delicate antioxidants. This is good news for those of us that live in northern countries where fresh blueberries are not really an option most of the year.
A few notes on the ingredients below. I used sprouted flour but regular flour will do. I’m no food scientist, so I can’t tell you why, but the bread we’ve been making from sprouted flour has really maintained its freshness and stays moist much longer. As for the blue cornmeal, regular cornmeal will work fine too, but the texture of blue cornmeal is slightly less granular and bakes up fantastic. If you’re using frozen blueberries (which will make these muffins more affordable when the blueberries are no longer in season) take a Tbsp of the flour mixture and toss the berries in it so they’re lightly coated.
|Quick! Get the photo before they’re all gone.|
Blueberry Basil Muffins with Sprouted Flour and Blue Cornmeal
- 1 2/3 cups sprouted whole wheat flour
1/3 cup blue cornmeal
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
- 1/2 cup unsalted butter, melted
2/3 liquid honey
1 cup milk
2 large eggs
- 1 heaping cup of blueberries
1/4 cup finely chopped basil
2 tsp lemon rind
Preheat the oven to 400 F. Grease 12 muffin tins using a little butter.
In a large bowl add all the dry ingredients and stir until combined.
Mix together the melted butter, honey, milk and 2 beaten eggs together in a smaller bowl.
Add the wet ingredients to the dry ingredients and mix until just combined. Add the blueberries, chopped basil and lemon rind and mix until evenly mixed throughout.
Fill the muffin tins 2/3 of the way up. Bake for 20 minutes or until a toothpick comes out clean when inserted into the middle of the muffin.
Allow the muffins to cool for 5 minutes before removing them from the pan to cool on a cooling rack.
Though these are delicious hot out of the oven, they are even better if allowed to cool to just above room temperature (appx 40 minutes).