Blueberry Spelt Muffins
Blueberry muffins made with spelt flour. Adapted from Mother Grains by Roxana Jullapat.
Servings 6 muffins
Cost 5
Ingredients
- 1 ½ cups spelt flour (195 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ⅔ cup dark brown sugar (135 grams)
- ⅓ cup vegetable oil
- 1 large egg room temperature
- ⅓ cup buttermilk or homemade buttermilk made with lemon juice
- 2 teaspoons lemon zest, not packed
- 1 cup blueberries, can be fresh or frozen (you can use less)
Topping:
- 3 tablespoons spelt flour
- 2 tablespoon granulated sugar
- 1 teaspoons dark brown sugar
- 1 pinch ground cinnamon
- 2 tablespoons slightly soft butter, chopped into ½ inch pieces (28 grams)
Instructions
- Preheat the oven to 350°F. Grease 8 to 10 cavities of a standard muffin pan.
- Stir the spelt flour, baking powder, baking soda, salt and cinnamon together in a mixing bowl.
- Make a well in the center and add the brown sugar, oil, egg, buttermilk and lemon zest. Mix the ingredients together in the well, then stir everything together to make a batter. Gently fold in the blueberries.
- Divide the mixture among the prepared muffin cups.
- In a bowl ( use the same bowl I used for the batter) mix together the 3 tablespoons of spelt flour with both sugars and cinnamon. Add the pieces of butter and mash it into the flour mixture with a heavy duty scraper to make a crumbly streusel topping. Sprinkle this over the muffins.
- Bake the muffins for 24 to 27 minutes or until set and golden brown all over top. Let cool for 10 minutes in the pan, then carefully remove from pan and let cool completely.