Ingredients:

• 1 1/2 cups organic blueberries
• 8 oz La Tourangelle coconut oil, at room temperature and cut into small chunks
• 1/2 cup cane sugar – I used lilac sugar made last season and it added a delicate floral aroma, if you can find or make flower sugar, this is ideal – lilac, hyssop, or rose work nicely
• 1 tbsp wildflower honey
• 1 cup ww pastry flour
• 1 cup AP flour
• 1/2 cup fine cornmeal
• 2 tsp baking powder
• 2 pasture-raised eggs
• 1/2 cup kefir
• 1/2 tsp kosher salt
• Demerara sugar, for sprinkling

Directions:

1. Preheat oven to 375 degrees, convection setting.
2. Whisk together flours, cornmeal, baking powder, and salt in a medium bowl.
3. Cream coconut oil and sugar on medium speed until fluffy, about 3 minutes. Add honey and mix to combine.
4. Add eggs, one at a time, mixing in between to incorporate fully.
5. Alternate adding flour mixture – sift it in to avoid any lumps – and kefir, mixing in at intervals until batter is just combined, ending with kefir.
6. Fold in the blueberries. Spoon equal amounts of the dough into parchment squares folded into cups, nestled into a metal muffin tin. Do not pack too firmly – each will take approximately 1/2-2/3 cup. Sprinkle sugar over each. Bake until the tops become golden and berries turn juicy, about 25 minutes. Scuffins may need rotating for even baking.
7. Cool in tin for 5 minutes, then allow to cool fully on a wire rack. Excellent eaten with morning coffee.

Recipe & Image by Melina Hammer