Wheat Berry Muffins

An old family favorite, these muffins are not only great in the morning, but as a picnic side or dessert too. If you have leftovers, freezing these works well, but we highly doubt you'll have any left over.


  • 2 eggs
  • ½ C melted butter
  • 1 C sugar
  • ½ tsp almond extract
  • 1 tsp baking powder
  • 1 C wheat flour
  • ½ tsp salt
  • 1 C white flour
  • 2 C blueberries
  • ¼ C sunflower seeds


  1. Preheat Memphis to 350 degrees F.
  2. In a large bowl, mix together eggs, butter, sugar and almond extract and set aside.
  3. In another bowl, mix the flours, baking powder and salt.
  4. Add the dry mixture to the wet mixture, stirring until just combined.
  5. Gently stir in blueberries and sunflower seeds.
  6. Fill oiled or papered muffin tins ¾ full and bake for 20-25 minutes.
  7. Delicious warm, cold, on their own or spread with butter.