Spelt blueberry muffins
POSTED ON July 15, 2009
local blueberries
This one is for my father. If you saw his comment back in June he hasn’t had a decent muffin in very long time. I broke out the frozen organic blueberries (that I preserved in the freezer from the summer before) xmas morning and whipped up a batch for him. Although it was years ago, I still clearly remember his enthusiastc response.
So as he drives up through the centre of Australia on a road (dirt track) trip, I bake these knowing that he’d do anything to have one of them, but why would you trade a muffin for a view of Uluru at sunrise?
ingredients
close up
As I was making these I wondered, in a frustrated way why I can’t follow a recipe, even some of my own loose-ish ones? I know these are perfect why fiddle? But I just can’t help myself, it’s genetic, my mother and sister suffer from this too.
It all started with wanting to use the local flour from Cayuga Pure Organics and as much as I love it, delicate it is not. But I went ahead just out of pure curiosity and got what I anticipated, a heavier version of of my tender-moist muffins.
They were still delicious and a perfect breakfast muffin, because in keeping with my aforementioned condition of not-being-able-to-follow-a-recipe-I had to adjust the amount of sweetener too….. I used half as much maple syrup as I usually do and made up for it with more orange juice, and as many blueberries as the batter could hold. If you’re in the mood for a sweet muffin switch the amounts of orange juice and maple syrup.
Usually I use soymilk but since I had left over almond milk I used it instead, both work fine.
blueberry muffins
Unfortunately I didn’t get a good shot of breaking into this batch, as we were dashing out of the house for a day trip out of the city, muffins bundled in a tea towel, thermos of tea in hand…..
the last crumbs
Spelt blueberry muffins
1 1/2 cups whole spelt flour
1/2 cup corn meal
1 tablespoon baking powder
pinch freshly grated nutmeg
zest of 1 orange
1/2 cup orange juice
1/2 cup almond milk or soymilk
1/4 cup extra virgin olive oil
1/4 cup maple syrup
1 tablespoon vanilla extract
1/4 tsp sea salt
1 cup blueberries, I squeezed in a few more
Pre-heat oven to 350 degrees (Fahrenheit)
Sift spelt flour, corn meal and baking powder in to a mixing bowl. Add nutmeg and stir well to combine, I use a whisk.
In another bowl add orange zest, orange juice, milk, oil, maple, vanilla and salt and whisk to combine. Pour wet ingredients in to dry and use a rubber spatula to mix. Just before it’s completely combined, fold in blueberries. Spoon into a lined muffin tray and bake for 22 minutes. An inserted toothpick should come out clean.
Makes 9 small muffins.
POSTED IN Baked Goods, Breakfast
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Having been the recipient of one of these fine muffins, I can say first hand that they are divine! Not too sweet; not too not sweet, not too heavy; not too light. Just perfect, ala goldilocks and the three bears.
What a lovely surprise, the wonderful world of the www!
Hope you check back soon,
amy
this is definitely perfect blueberry muffin.
i made them today, and the first words from my mother’s mouth were:
‘oh my god’
she is officially converted.
i’ll be making them until there are no more blueberries at the greenmarket.
thanks for the great recipe!
So glad your mother liked them, you can try them with any combination of berries from the green market, happy baking !
Amazing!!!!! We’ve already made two batches in two days!!!!! The second time we added some more blueberries 🙂
These were delicious! Would love to add some crumbly sweetness to the top, any suggestions?
Maybe oats with tossed with maple sugar and a little maple syrup??
Could you use coconut flour instead (& if so, what quantity)? i’ve just come across some in my local store & am keen to experiment!
You could replace a little of the spelt with coconut flour but more than 1/2 a cup will drastically change texture.
Let me know how it works!
Thanks – I’ll get some spelt flour tomorrow & try 1 cup of spelt & 1/2 cup of coconut (does that sound OK?). I notice you don’t use eggs in your muffin recipes – I thought they were essential??!! I haven’t made cakes for a lonnnnnnnnng time but your recipes are inspiring me to give it a go!
Hi Amy! I made this tonight for our breakfast club tomorrow morning. I couldn’t wait and had one tonight, delicious! Thank you!!
these are ridiculously and surprisingly yum!!! I’m so happy to have found a spelt muffin recipe without eggs that is so moist and morish!!! thanks for annoying yourself by always experimenting with recipes, this experiment is a winner!!
Hiya!
I am just wondering if the corn meal can be avoided, what could you use instead? I am finding it hard to find corn meal in australia! Thanks so much really looking forward to making these!
You can replace with flour or almond meal both delish!
Hi Amy,
I’m wondering if I can use sprouted spelt flour for this recipe? If so, would I still use the same amount of flour?
Thanks so much. Looks divine!
Malissa
Hi Melissa,
Absolutely! I swap out sprouted spelt flour cup for cup in any recipe without any problems.
I love the flavor of sprouted flour! Happy baking!
Amy x
I love your “at home in the whole food kitchen” cookbook.
I’ve enjoyed the muffins I’ve made from your recipes and I am wondering if they freeze well. Can you give some guidance on how I could preserve these for a quick morning treat.
Thanks, Dawn
Hi Dawn,
Thank you for your support with my book! I’m delighted to hear that you’re enjoying it and the muffins.
Yes, you can absolutely freeze them. Just allow them to cool completely and store in an airtight container.
Allow to defrost on the counter and enjoy. They do taste better when warmed up if thats an option.
Thanks for reading here,
Amy
x
Before baking… how to work with the frozen blueberries? Should I add them as is or wait for them to defrost?
You can just add them when you would add the fresh berries.
Hope you enjoyed them!
Amy x
Just made these and they turned out fantastic. Had no cornmeal so I substituted it with grounded oats! Super simple to make and tasty. Thanks for the recipe!