Blueberry Muffins

GOOD MORNING

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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.

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Making muffins is pretty simple.  Preheat your oven while you prepare the batter.

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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.

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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.

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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.

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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.

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Finally, fold in 2 C of delicious blueberries, fresh or frozen.

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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.

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Enjoy your muffins for breakfast with a nice coffee to start your morning!

Blueberry Muffins

author: Eve@DivineDiuum

Ingredients

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

eggs, beaten

1 cup kefir

50 g butter

2 cups  blueberries

1 lemon zest (optional)

Directions

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.

Calories 193

Protein  9.6 g

 

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