We go grain free in our home every weekend, and this past Saturday, everyone had a hankering for muffins. I found this recipe from Organic and Thrifty and it looked absolutely perfect for what I was looking for.
I used the original recipe pretty closely, with the exception that I added 3 TBL of pastured butter to make the muffins richer tasting and doubled the amount of blueberries from 1 cup to 1 pint. I just love blueberry muffins that are so loaded with fruit that you get at least 1 or 2 with every bite! I also baked them at 325F instead of 300F as we were all really hungry and wanted them finished as quickly as possible!
The resulting creation is absolutely delicious, especially when you plop a big slab of pastured butter on top of each half! I’m sure this will be a regular in our home from now on. Many thanks to Organic and Thrifty for a wonderful recipe!
Sarah, The Healthy Home Economist
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