Blueberry Spelt Muffins
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This recipe features my go-to base recipe for muffins with the welcome addition of plump, sweet blueberries and nutty spelt flour.
Blueberry Spelt Muffins
May 30, 2019
Category
Baked Goods
Breads
Breakfast
Recipes
Persons
12
Prep Time
15 minutes
Cook Time
18 minutes
Total Time
33 minutes
Notes
If you are using frozen blueberries, increase baking time to approximately 25-28 minutes.
Ingredients
- 1 cup all-purpose flour, plus 1/4 cup
- 3/4 cup whole spelt flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup whole milk
- 1 large egg
- 1/4 teaspoon pure vanilla extract
- 2 cups blueberries
- 1/4 cup sparkling sugar
Instructions
- Pre-heat oven to 400 degrees
- Line a regular-sized muffin tray with paper liners
- Combine first five ingredients in a mixing bowl, reserving the 1/4 cup of all-purpose flour for the raspberries. Stir in the melted butter to combine
- In a separate bowl, whisk together the milk, egg, and vanilla, then add it to the muffin batter
- Toss the blueberries with the reserved 1/4 cup of flour to coat, then fold into the batter
- Divide the muffin batter evenly among the twelve muffin cups
- Sprinkle each muffin with sparkling sugar
- Bake for 18 minutes or until an inserted toothpick comes out clean
- Cool on a wire rack and serve immediately or store in an airtight container. Any muffins that will not be consumed within 1-2 days should be refrigerated or frozen
