Blueberry Spelt Muffins
Everyone loves bright and juicy blueberry muffins. Take them up a few steps by using whole grain spelt as your base.
Ingredients
- 2 ½ cups spelt flour
- 1 cup sucanat or organic cane sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup melted butter
- 1 teaspoon vanilla extract
- 2 eggs separated
- ¼ cup plain yogurt or sour cream (NOT Greek yogurt)
- ¼ cup whole milk
- 1 ½ tablespoons spelt flour
- 1 - 1 ½ cups fresh or frozen blueberries
- Extra granulated sugar for sprinkling
Instructions
- Whisk dry ingredients in a large mixing bowl.
- In a second bowl, whisk melted butter, sour cream, milk, and egg YOLKS.
- Slowly stir wet ingredients into dry ingredients, until just combined.
- Let batter rest for 15 minutes while oven preheats to 400°F.
- Meanwhile, beat egg whites to stiff peaks and toss blueberries with the extra flour.
- After 15 minutes, gently fold the egg whites and blueberries into the batter until just combined.
- Add muffin liners to a muffin tin and fill with batter about ⅔ full.
- Top with granulated or coarse sugar if desired.
- Bake for 5 minutes then turn oven down to 375°F and bake an additional 12-15 minutes.
Notes
- Use granulated sugar, organic cane sugar, sucanat, or coconut sugar in these muffins.
- Fresh or frozen blueberries both work. If using frozen, keep in the freezer until ready to toss in flour and stir in, to avoid bleeding into the batter.
Nutrition
Serving: 1muffinCalories: 267kcalCarbohydrates: 39gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 49mgSodium: 280mgPotassium: 48mgFiber: 4gSugar: 19gVitamin A: 299IUVitamin C: 2mgCalcium: 81mgIron: 2mg
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