6 Grain Blueberry Cream Muffins

6 Grain Blueberry Cream Muffins

Muffins have always been a trademark breakfast item, especially blueberry muffins. Why not amp them up and make them more sustainable by making them whole grain? I think we tend to get tired of the same old whole wheat this and whole wheat that.  Not that there’s anything at all wrong with whole wheat, but we tend to shy away from the other whole grains.

Each grain has a different flavor and different nutrients, so why not explore and experiment a little with the other grains?

We have a blend of 6 grains in our store that we lovingly call Bruce’s Cereal, named for our store founder. It contains millet, rye, brown rice, oat groats, buckwheat, and barley.

Bruce’s Cereal was originally and is most commonly eaten as a hot breakfast cereal. It can be cooked up in the whole grain form or cracked in your Marga Grain Roller and then cooked. But for this recipe we’ve ground it in our WonderMill and used the flour in these delicious muffins. Don’t be afraid to try this flour in other recipes too, like pancakes, waffles, cookies, cakes, or replace some of your whole wheat flour in your bread recipe.

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