Saturday, June 16, 2012

Blueberry Spelt Muffins



Big ole, juicy blueberries were my inspiration this morning for playing around in the kitchen. I also had a bag of organic, whole grain spelt flour that I've been wanting to try out and some farm-fresh, local eggs. 
It was a perfect, no-brainer moment....make muffins!
Spelt is a very ancient grain and it's high in fiber, B vitamins, protein, and more digestible than wheat. Sounds like a winner right?


Honestly, I was both dubious and excited....I mean, I'm a white flour, white sugar, butter, eggs and all that kind of baker. And....not saying I'm giving that stuff up. But, perhaps finding a balance...(OK, wait till you see how I topped the muffins!)



More coolness...spelt is a more eco-friendly grain! It has a tough outer husk that retains nutrients well and also protects it from pesky bugs and pollutants. So growers can avoid having to use pesticides. Love that.


The verdict? Lovelyness. The muffins were moist, with a deep nutty taste from the spelt and little bits of lemon zest and fresh grated nutmeg. 
Much more interesting than your usual blueberry muffins.

If you want to stay on the straight and narrow here....read no more... STOP here.
But, if you want to take it to the next level...then stay with me here. 
Blueberry Maple Butter! Yep, I said it (That's the pretty stuff in the bowl there). Oh my ridiculous goodness. 


Blueberry Spelt Muffins
makes about 12

recipe adapted from Bob's Red Mill

2 1/4 cups spelt flour (whole grain)
1/4 cup brown sugar
1 tablespoon baking powder
1 tablespoon flax seed, ground
scant 1/2 teaspoon sea salt
1/4 teaspoon nutmeg, freshly grated
1 1/4 cups almond milk
3 eggs, beaten
1 tablespoon grapeseed oil
1 tablespoon lemon zest
1/2 cup fresh blueberries, tossed lightly in flour

Preheat oven to 425 degrees F. Line 12 muffin cups with 
muffin liners (or grease and flour).
In a medium bowl, combine all the dry ingredients. In a small bowl, whisk together the milk, eggs, oil and lemon zest.
Mix the wet ingredients into the dry ingredients just enough to moisten. Fold in blueberries. Fill muffin cups about 2/3 to 3/4 full with batter. Bake for about 15-16 minutes. Cool slightly.

Blueberry Maple Butter

3/4 stick unsalted butter, softened slightly
1 tablespoon maple syrup (or more to taste)
1 teaspoon lemon zest
handful of fresh blueberries

Beat butter in mixer with a paddle attachment slightly. Add in maple syrup, lemon zest and a handful of blueberries. Whip until blueberries break down some. Scrape down sides of bowl. Add more blueberries or syrup to taste.

Mr. Spelt Muffin....meet Ms. Blueberry Maple Butter.

2 comments:

  1. We love this! Also, we are obsessed with flax meal..... Doing the gluten free thing. Any chance you'll do some baking with flax!? Xoxo

    ReplyDelete
  2. Hey Nissa, we love flax meal too. Use it a lot in smoothies, on oatmeal and cereal. Good stuff. Hope to do more baking with flax....
    How's the gluten free thing going for you so far?

    ReplyDelete