📝 About This Recipe
Experience the soulful depth of ancient grains with these exceptionally moist and tender spelt flour muffins. Spelt offers a subtle, nutty sweetness that perfectly complements the burst of juicy, sun-ripened blueberries and the bright aromatic lift of fresh lemon zest. Unlike modern wheat, spelt provides a delicate crumb and a rich nutritional profile, making these gems a sophisticated, wholesome upgrade to your morning ritual.
🥗 Ingredients
Dry Ingredients
- 2 cups Whole Grain Spelt Flour (spooned and leveled)
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Fine Sea Salt
- 1/2 teaspoon Ground Cinnamon (optional, for warmth)
Wet Ingredients
- 2 Large Eggs (at room temperature)
- 1/2 cup Greek Yogurt (plain, full-fat preferred)
- 1/2 cup Honey or Maple Syrup (high quality)
- 1/3 cup Unsalted Butter (melted and slightly cooled)
- 1/4 cup Whole Milk (or almond milk)
- 1 tablespoon Vanilla Bean Paste (or pure vanilla extract)
- 1 tablespoon Lemon Zest (freshly grated)
The Fruit & Topping
- 1.5 cups Fresh Blueberries (washed and dried thoroughly)
- 1 teaspoon Spelt Flour (for tossing the berries)
- 2 tablespoons Demerara Sugar (for a crunchy topping)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease with butter.
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2
In a large mixing bowl, whisk together the spelt flour, baking powder, baking soda, sea salt, and cinnamon until well combined and aerated.
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3
In a separate medium bowl, beat the room-temperature eggs lightly. Add the Greek yogurt, honey, melted butter, milk, vanilla, and lemon zest. Whisk vigorously until the mixture is smooth and emulsified.
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4
In a small bowl, toss the fresh blueberries with one teaspoon of spelt flour. This prevents the berries from sinking to the bottom of the muffins during baking.
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5
Make a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula, gently fold the ingredients together.
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6
Stop folding when just a few streaks of flour remain; spelt flour has delicate gluten, so over-mixing will result in a tough texture.
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7
Gently fold in the floured blueberries until evenly distributed through the thick batter.
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8
Divide the batter evenly among the 12 muffin cups, filling them nearly to the top for a beautiful domed shape.
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9
Sprinkle the tops of the muffins generously with the Demerara sugar for a professional, crunchy finish.
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10
Bake for 22-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
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11
Remove the tin from the oven and let the muffins cool in the pan for 5 minutes.
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12
Transfer the muffins to a wire rack to cool completely, or serve them warm with a pat of butter.
💡 Chef's Tips
Be careful not to over-mix the batter; spelt is more water-soluble than modern wheat and can become gummy if overworked. If using frozen blueberries, do not thaw them first; toss them in flour while frozen and add directly to the batter to prevent the color from bleeding. Ensure your eggs and yogurt are at room temperature to prevent the melted butter from seizing and creating lumps. For an extra nutty flavor, you can lightly toast the spelt flour in a dry pan for 3-5 minutes before using. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.
🍽️ Serving Suggestions
Serve warm with a generous dollop of salted grass-fed butter. Pair with a hot cup of Earl Grey tea to complement the lemon zest notes. Enjoy alongside a bowl of creamy vanilla bean yogurt for a protein-rich breakfast. Drizzle with an extra touch of wildflower honey just before eating. Serve as part of a brunch spread with fresh seasonal fruit and soft-boiled eggs.