Spelt has been a big change for me. I have been using it in place of ,or combined with, flour quite a bit. When making these muffins I used some cake flour as well because I wanted a certain consistency. What I really wanted was to highlight blueberries. I picked blueberries for the first time in the summer; 10 lbs to be exact. They have been in my freezer, waiting to be used so I thought a nice, basic, blueberry muffin would be perfect. Nothing fancy, just delicious blueberries.
Making muffins is pretty simple. Preheat your oven while you prepare the batter.
By the time it is heated, your batch is ready to bake. Sift and mix dry ingredients in one bowl: 1.5 C cake flour, 1 C spelt flour, 1.5 tsp baking powder, 1/2 tsp baking soda, 1/2 C sugar, and 1/4 tsp salt. Press through any clumps. The sifting will help make a light, fluffy muffin. Set that bowl aside.
In a separate bowl, combine wet ingredients: 2 eggs, 1 C kefir (buttermilk if you don’t have kefir), about 2 Tbsps melted butter, and I like to add the zest of 1 lemon but this is optional. Orange zest works just as nicely.
The trick now is in the mixing. Create a well in the center of the dry ingredients bowl and pour the wet mixture into the well.
Using a whisk, gently combine the ingredients JUST until the dry looks like it is wet. A few lumps of dry won’t make a difference.
Finally, fold in 2 C of delicious blueberries, fresh or frozen.
Evenly fill a greased muffin tray. Bake muffins for 20 minutes in your preheated oven (400º). Don’t cheat and open the over before time.
Enjoy your muffins for breakfast with a nice coffee to start your morning!
1.5 cups cake flour
1 C spelt flour
1.5 teaspoons baking powder
1/2 teaspoon baking soda
1/2 C sugar
1/4 teaspoon salt
2 eggs, beaten
1 cup kefir
50 g butter
2 cups blueberries
1 lemon zest (optional)
1. Mix dry ingredients in a bowl. Set aside.
2. Mix wet ingredients in a separate bowl.
3. Create a well in the centre of dry ingredients.
4. Pour liquids into well.
5. Gently hand-wisk ingredients JUST until combined.
6. Gently fold in blueberries.
7. Grease a muffin tin.
8. Fill tin with muffin batter.
9. Bake for 20 minutes in a 400º oven or until toothpick comes out clean.
Protein 9.6 g