Don’t let the 100% whole wheat frighten you! These got their name when my husband tasted these and exclaimed, ”These are the best muffins I’ve ever tasted.” They really are delicious!!

2 cups GSMA Stone Ground Whole Wheat Flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/4 cups buttermilk (do not substitute)
2 whole eggs
1/3 cup extra virgin olive oil (yep, you read that right)
1/4 cup GSMA Sourwood Honey
3/4 cup dark brown sugar
1 cup frozen blueberries (do not thaw)
2/3 cup chopped walnuts (or pecans)
Olive oil cooking spray

Preheat oven to 350
Spray 12-cup, nonstick muffin pan with olive oil spray (do not use liners)

Remove 1/4 cup flour mixture and set aside
Sift the flour, salt, and baking soda together in a large bowl
In another bowl whisk eggs lightly
To eggs, add the buttermilk, oil, honey, and brown sugar, then slowly whisk together
Add wet ingredients to dry ingredients and gently stir with whisk.
Stir in walnuts (or pecans)
Remove frozen blueberries from freezer and place in a small bowl (if berries are not wet, spritz lightly with water, do the same if using fresh blueberries)
Pour reserved 1/4 cup flour over berries and toss to coat (this will help berries stay suspended in batter instead of sinking to bottom of muffin)
Gently fold blueberries into batter with spatula

Drop batter by spoonfuls evenly into muffin cups, cups will be about 3/4 full

Baking time varies between 20-25 minutes. Start checking for doneness at 20 minutes. Insert wooden toothpick in center of tallest muffin, when toothpick comes out clean, they are done.

Remove and cool in pan, on cooling rack for 10 minutes.

Turn out onto serving plate and watch them disappear!

Warning, Warning… hard to stop eating, so if you don’t have a large family you may want to freeze half, or cut recipe in half, and make only 6 muffins!

Variations: You may add 1 teaspoon of vanilla, or 1 teaspoon of cinnamon. You could also substitute 1 cup chopped apples, pears, strawberries, or raisins for blueberries.

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Click here or on the photo below to watch a 6 minute video of Chef Mari making the muffins!

Sourwood Honey Muffins

1 cup wheat bran

1 1/2 cup GSMA stone ground whole wheat flour

1/2 cup dried cranberries (raisins or other dried fruits will work as well)

1 tsp. baking powder

1 tsp. baking soda

1 cup milk

1/2 cup GSMA Sourwood honey

3/4 cup applesauce

2 tbsp. oil

2 eggs, beaten

Preheat the oven to 400 degrees Farenheit.
Combine wheat bran, flour, baking soda, and baking powder.
Stir in cranberries.
In a separate bowl, blend applesauce, milk, honey, oil, and eggs.
Add to dry ingredients and stir until moistened.
Spoon batter into greased muffin tin and bake for fifteen-twenty minutes.

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