Heritage Blueberry Muffins

A classic restored — such a lovely departure from the usual modern blueberry muffin made with sickly sweet cheap pasty cake. This is grains and berries in natural harmony.

Dry mix

1 bag GRAINSTORM Ancient Grain Muffin Mix
or mill your own

Wet mix

  • 2 large eggs
  • ½ stick (4 tbsp) butter, melted
  • 2 tbsp extra virgin olive oil
  • 1¾ cups plain yogurt
  • 1 tsp vanilla extract

Other ingredients

  • 2 cups wild blueberries


  1. Preheat oven to 400°F, use convection if you have it; lightly grease muffin pans
  2. Wet mix: in a large mixing bowl, beat the eggs, add remaining ingredients and whisk until smooth
  3. Other ingredients, combine blueberries with wet mix in the large bowl
  4. Final batter: combine dry and wet mixes, folding gently until no dry spots remain. Do not over mix. Do NOT beat smooth.
  5. Fill muffin cups close to top, sprinkle with sanding sugar if desired
  6. Bake 18-20 minutes, or until the tops JUST spring back. Do not over bake or muffins will be tough
  7. Remove from oven, set in pans for 5-10 minutes, then remove to cooling rack

Makes 12-16 muffins or 2 shallow loaves

David Zivot

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