These whole grain blueberry muffins are perfectly sweet and highlight the natural goodness of Oatman Farm's freshly milled wheat berries combined with full fat homemade buttermilk. The combination of organic whole grains, creamy dairy, tahini, and berries makes these muffins as much a powerhouse of nutrition as a mid-morning treat.
Feel free to substitute Oatman Farms All-Purpose flour if you're not a home miller. Making your own buttermilk using lemon juice adds acidity to balance out the tahini and keeps these muffins light and moist on the inside. Try using another berry or a combination of berries.
Makes 16 individual muffins
INGREDIENTS
100 g light brown sugar
2 large eggs
125 g full fat milk for homemade buttermilk
1 fresh lemon (juiced)
2 tbsp for buttermilk and 1/2 tsp for batter
100 g good quality tahini,well stirred
84 g avocado oil
1 tsp Oatman Farms vanilla extract
1/2 tsp fine sea salt
1 1/2 tsp baking powder
1/4 tsp baking soda
180 g freshly milled Oatman Farms White Sonora wheat berries or 1 ½ cup Oatman Farms White Sonora flour
200 grams blueberries (or other berries)
Optional: melted butter & coarse sugar for tops
STEPS
1. Position a rack in the center of the oven and preheat to 350F. Line muffin tin cups with 5x5 squares of parchment paper by molding them around a glass and then placing them in the tin. No need to oil.
2. Make the buttermilk by combining ½ cup of full fat milk with 2 tbsp of lemon juice. Let sit while whisking the brown sugar and eggs.
2. In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the buttermilk, tahini, oil, vanilla, ½ tsp lemon juice, salt and whisk until smooth and emulsified.
3. Combine the flour, baking powder and baking soda. Fold in the flour mixture and the berries with a spatula and mix until well combined.
4. Spoon the batter into the prepared muffin tins. Sprinkle a pinch of the granulated sugar over the top.Note: I tend to fill them to the top when using parchment paper, but feel free to make them smaller, but you may need to bake multiple batches and shorten the baking time.
5. Bake until puffed and lightly golden 25 to 30 minutes.Optional: Remove from the oven 5-8 minutes early and lightly brush tops with melted butter and coarse sugar and then continue backing. Do not over bake.
6. Store covered at room temperature for up to 3 days.
Note: Some bakers prefer uncracked muffin tops, as it can mean that the muffins are dry, but that’s not the case here. They are perfectly moist on the inside and we love the rustic style of cracked tops with the homemade parchment paper liners.
Adapted from Yossy Arefi's book, "Snacking Bakes."
