I got this fresh new bag of Spelt flour from Bob’s Red Mill. I have never baked with Spelt flour before. Spelt is not gluten-free, but it is an ancient grain that stretches back to 5000 BC in the near East!
Besides its fame in the Bronze and Iron Ages, spelt is high in fiber and protein- much more than other flours that we commonly use today. I made this muffin recipe and was surprised how light and fluffy it was- even better than using whole wheat flour. Give spelt, or buckwheat or millet flour a try. What’s “in” today is what was commonplace during the Bronze and Iron ages. Funny, right?
Blueberry Streusel Spelt Muffins
(Adapted Recipe from Mother Grains: Recipes for the Grain Revolution) I lowered sugar and used unrefined sugars. It was still a little sweet for me.
- Nonstick vegetable oil spray (optional)
- 3 Tbsp. spelt flour
- 2 Tbsp. coconut sugar
- 2 tsp. dark brown sugar
- Pinch of ground cinnamon
- 2 Tbsp. chilled unsalted butter, cut into ½” pieces
- 1½ cups (195 g) spelt flour
- 1 tsp. baking powder
- ½tsp. baking soda
- ¼ tsp. ground cinnamon
- ¼ tsp. kosher salt
- 1 large egg
- ⅓ cup (packed; 133 g) dark brown sugar (lowered to 80g)
- ⅓ cup vegetable oil (I used extra virgin olive oil)
- ⅓ cup buttermilk
- Zest of 1 lemon
- ¾ cup (120 g) fresh or frozen blueberries
Preheat oven to 350F. Use paper liners or spray 11 muffin tins.
Mix streusel ingredients in a bowl and mash butter so a sticky, crumbly mix forms. Set aside.
Muffins: In a bowl mix all the dry ingredients with a whisk. Mix the wet ingredients and zest in a small bowl. Then, mix the wet ingredients into the dry. Fold in the blueberries gently at the end. Spoon batter (about 1/4c) into tin. Top each muffin with about 1 Tbsp. streusel on top. Bake for 24-27 minutes or toothpick comes out clean. Turn halfway through.
More Whole Grain Recipes:
To your wholesome & healthy life,