Blueberry Bread or Muffins

This is my Aunt Diane’s recipe. I remember her making them when I was little. I think she found the recipe in a newspaper! She sent me this recipe probably 10-15 years ago and I’ve been making them ever since. They are a family favorite! If making the loaf pan version, it does take a little longer in the oven and the crust will taste a little more crunchy and well done. My family prefers this as muffins, but it still works in a loaf pan.

These can be made with a sprouted red hard wheat flour and with organic, unrefined pure cane sugar, but the consistency will be more dense and they won’t be as sweet as the original version. You can taste the batter and add more unrefined sugar if needed. We still think these are delicious, but they will not be a typical bakery muffin. Over time, our taste buds have adapted to prefer this whole wheat/natural sugar option!

Muffin Ingredients:

• 1/3 cup sugar or organic and unrefined pure cane sugar plus more to taste
• ¼ cup softened sweet cream, salted butter (preferable grass-fed)
• 1 egg (pasture raised – ShadyGroveRanch.net)
• 2 1/3 cup organic all-purpose flour or sprouted red hard wheat flour
• 4 teaspoons baking powder
• ½ teaspoon course Celtic sea salt
• 1 cup whole milk (raw or Super Kalona)
• 1 teaspoon vanilla extract
• 1 ½ cups organic blueberries

Topping Ingredients:

• ½ cup sugar or organic and unrefined pure cane sugar (if using unrefined sugar, add an additional 1/8 cup)
• ½ teaspoon cinnamon
• 1/3 cup all-purpose flour or sprouted red hard wheat flour
• ¼ cup butter

Directions:

Preheat oven to 375 degrees.

In a large bowl, mix sugar and butter until fluffy. Beat in egg.

In a smaller bowl, mix flour, baking powder and salt.

Pour half of the flour mixture into the large bowl of wet ingredients, alternatively with milk, beginning and ending with flour mixture until all ingredients are incorporated.

Stir in vanilla and beat well.

Gently fold in blueberries. Taste batter and adjust flavor if needed.

Spoon batter into greased or paper lined muffin pans filling cups 2/3 full (makes 12) or into a greased loaf pan. If making muffins, it helps to use an ice cream scoop to prevent a mess.

Mix topping ingredients until crumbly. Sprinkle crumbs over muffins or loaf.

Bake muffins at 375 degrees for 20-25 minutes.

If using a loaf pan, bake for 45-60 minutes, checking periodically until done. I use a large loaf pan and it typically doesn’t spill over, but place a cookie sheet on the rack below pan to catch it in case.