Blueberry Paradise

​This year we are blessed with a bumper crop of blueberries. We've made preserves; freezer bags for the winter; cakes, crisps and blueberry-rhubarb bars; and we've given away lots to friends. And we're still picking. But of all the delectables we make, our favorite is SurTam Blueberry Muffins. Here's our foolproof recipe that uses a mix of flours. A great way to start the day.
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SurTam Blueberry Muffins

​Flour Mix
¼ cup kamut
¼ cup spelt
½ cup oatmeal
½ cup cornmeal
½ cup gluten-free flour
2 tsp baking powder
½ tsp salt
1 T ground flax seed
1 T lemon zest

Other Ingredients
½ cup softened butter 
      (or ¼ olive oil & ¼ cup softened butter)
¾ cup sugar
an amount of stevia to substitute for ½ cup sugar
​       according to manufacturer's measurements
2 eggs
½ cup milk (lactose-free whole milk is OK)
2½ cups blueberries 

​Directions

1. Wash and dry the blueberries. (Can be done the night before.)
2. Combine all the ingredients for the flour mix in a mixing bowl.
3. Take 2 tsp of the flour mix and combine with blueberries. Set aside.
4. In a separate mixing bowl, cream together the butter, sugar and stevia.
5. Add the milk and eggs to the sugar mixture.
6. Stir in the flour mix.
7. Line muffin tins with paper muffin cups and spoon in the muffin mixture.
8. Bake at 350 degrees for 20 minutes. Yield: 14 muffins