Windmill Wheat (Blueberry Muffins)

Part of eating healthy to me is finding natural local products and letting them be the star of your food. While I do enjoy a bag of Doritos I know that if something can sit out for a year and not go bad it probably isn't the best health choice.

Windmill Wheat

My hubby and I went to The Windmill Island in Holland, MI for our anniversary weekend. This place is pretty incredible. They have a collection of houses and a windmill brought over from Holland. The windmill still functions for grinding wheat. Of course I had to buy the whole wheat flour they grind there even if I have to store it in the fridge (because no preservatives). When figuring out souvenirs to take home, it's usually always food.

 

So today with fresh MI blueberries, eggs from a students farm, and my "windmill wheat" I knew exactly what I wanted to make...

Blueberry Muffins!

*1 cups Oat flour – I used old fashioned oats and pulsed them in my food processor for a couple minutes

*1 cup Whole wheat Flour- if you happened to have gone to a windmill use that wheat!

1 1/2 tsp cinnamon

1 tsp baking soda

1/2 tsp baking powder

1/2 cup coconut oil, melted

1/2 cup honey

1/4 cup of plain Greek Yogurt

3 eggs

1 tsp vanilla

1/2 cup of blueberries

DIRECTIONS

Preheat oven to 375 degrees

Whisk dry ingredients together in a small bowl. 

Mix wet ingredients together in a larger bowl

Add dry ingredients to the wet ingredients and mix together.

Stir in blueberries. I tossed them in a little flour to make sure they wouldn't sink in the batter.

Bake for 15 minutes or until toothpick comes out clean

Makes about 12 muffins.

ENJOY!

*If you are gluten intolerant you could easily substitute the flour for almond and coconut flour (1 cup of each)

Some of those yummy MI products

Is there anything more beautiful then just made muffins?

Great start to the day