Blueberry & Chocolate Chip Freekeh Muffins Makes 12 100g Ancient Bakes Freekeh flour 250g all-purpose flour 2 tsp baking powder ½ tsp salt ⅔ cup granulated sugar 1 cup milk 1 egg 1 tsp vanilla extract ¾ cup water ¼ cup melted butter 1 ½ cups fresh blueberries ⅓ cup mini chocolate chips Cooking Instructions: Preheat oven to 180 C and line a 12 cup muffin tin with paper cases. In a medium bowl, mix together Ancient Bakes Freekeh flour, all-purpose flour, baking powder and salt. In a large bowl, whisk butter, sugar, egg, vanilla extract and milk. Gradually pour the wet ingredients into the dry bowl, mixing a little at a time until well combined. Stir in the blueberries and chocolate chips. Divide the batter into the cases, filling each ¾ full. Bake for approximately 25 minutes or until golden. Remove from the oven and allow to cool in the tin for a few minutes. Cool muffins on a wire rack.