Sprouted Blue Corn, Buckwheat and Blueberry Muffins




Why I Use Sprouted Flour

Sprouted whole grains and sprouted whole grain flours are particularly rich in nourishment, and while the sprouting process is one that is relatively short, it yields beautiful results.  Sprouted grains (and their flours) are typically higher in vitamin B, vitamin C as well as antioxidants like carotene than whole-grain flours.  Further, like soaked and soured grains, sprouting mitigates the effects of food phytate, making the minerals in sprouted grains more readily absorbed.


Baking with Sprouted Flours

Sprouted flour functions slightly differently in baking than whole grain or all-purpose flour.  You can typically substitute sprouted flours at a 1:1 ratio, but many sprouted flours (particularly gluten-free flours) work better and give better results if they do not constitute the only flour used in the recipe.  For this reason, it’s best to use multiple types of flour, while keeping the total amount of flour the same as in the original recipe.

Sprouted flours tend to taste slightly sweeter than regular flours, and so I recommend not adding additional sweeteners to your recipe,

Where to Find Sprouted Flour

Sprouted flour is available in many large natural and health food stores.

Sprouted Blue Corn, Buckwheat and Blueberry Muffins

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: makes about 18

Wholesome and light-textured, these Blue Corn, Buckwheat and Blueberry Muffins are made with sprouted flours raw honey, eggs, and blueberries. Mildly sweet, with the distinct flavor of corn and buckwheat, these muffins are lovely in the morning for breakfast, topped with fresh butter.


· 1 1/4 cup sprouted blue corn flour

· 1/2 cup sprouted buckwheat flour

· 2 teaspoons baking powder

· 1/2 teaspoon unrefined sea salt

· 1 cup buttermilk

· 2 eggs, beaten

· 1 teaspoon vanilla extract

· 1/2 cup raw honey

· 1/4 cup melted butter

· 1 cup fresh or frozen blueberries



1. Line a muffin tin with muffin cups, and heat the oven to 400 F.

2. In a medium mixing bowl, whisk sprouted blue corn flour and sprouted buckwheat flour together with baking powder and sea salt. In a separate bowl, beat buttermilk, eggs, vanilla and honey together until uniformly combined.

3. Slowly pour the wet ingredients into the dry ingredients, beating them as you pour to form a smooth and uniform batter. In a smooth stream, stir in the butter, and then fold in the blueberries.

4. Spoon the batter into the muffin cups, filling them 2/3 of the way. Bake about 15 minutes or until a toothpick inserted into the center of the muffin comes out clean.

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About the Author

With almost twenty years spent researching and treating Cancer, I am a well respected author, teacher and health coach.

I do have a list of qualifications, but I find them cumbersome and false. The fact I am a qualified Holistic Doctor is neither here, nor there. Medical education is entirely corrupt and something that can be used against you. I go on courses in order to learn, not to buy a badge to hide behind, or a stick to beat people with.

So much nonsense has been written about me that I never read, or choose to absorb. It’s all about them, never about me. I have been attacked and targeted simply because I have helped people and not been silenced. A common misconception is that I am holistic, but the truth is I do not sit on either side of the imaginary divide between what is “mainstream” and what is “holistic.” There is greed and corruption on both sides and examples of bad practice in every field.
Personally, I am only interested in what works and improves the life of the patient.

In some cases, radiation can work and so am happy to recommend that route, if it works and saves a life in an emergency situation. But there is no ‘one size fits all’ and no cookie cutter protocol. There are many variables in healing the body. We are all individual and all capable of change, so each case must be considered individually. What works for one, may not work for another. Mass medication is wrong.
My research and work has led me all over the world and got me into some tight spots at times, but I am thankful for every twist and turn and have learned a lot from each. I am wiser as a result and see that life teaches us all. I recovered from breast cancer 20 years ago, which has saved my life over and over and made me very aware of how fleeting and precious life is. I live each day to the full and as if it were my last.
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I despise materialism, I have old fashioned views and feel the modern world has lost much in the way of values and common decency. So I travel the world with my partner and 6-year-old daughter, helping people and sharing knowledge. I am still learning and feel that everyday is a school day. The reason I started this blog was so I could pass on some of this knowledge to others.

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