Blueberry Spelt Muffins

It was only a matter of time until this day arrived. With a theme that heavily focuses on berries, there just had to be at least one muffin recipe, right? Blueberry muffins are the classic choice, and, well, I’m a sucker for the classics.

The bakery-style muffins from Vegan Brunch were my go-to muffins of choice for a while, but they don’t offer much in the way of nutrition, and they’re awfully sugary. Not that these muffins are much better! They’re certainly not what I would call particularly healthy or wholesome (though spelt and flax certainly don’t hurt), but hey—they taste damn good. And that’s what I want out of my classics.

Top-down view of muffins in a muffin tin.

Blueberry Spelt Muffins
(makes eight normal-sized muffins)

1 T ground flax + 3 T warm water
¾ C unbleached all-purpose flour
½ C spelt flour
½ T baking powder
¼ tsp salt
Scant ½ C sugar
½ C non-dairy milk
Scant ¼ C vegetable or sunflower seed oil
1 ½ tsp vanilla extract
Heaping ¾ C blueberries

Preheat your oven to 350˚ F. Grease or line a muffin tin.

In a small bowl, whisk together the flax and water and set aside.

In a large bowl, sift the dry ingredients (flour through sugar) and stir to combine. Make a well in the center and add the wet ingredients. Stir gently to combine, but don’t overmix. Fold in the blueberries.

Pour or spoon the batter into the prepared muffin tins, nearly filling the wells. Bake for 21-23 minutes, or until a toothpick inserted in the center comes out clean.

What’s your favorite blueberry muffin recipe

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s