- 1/4 Cup softened butter or canola oil, plus more for greasing the pan
- 2/3 Cups sugar
- 1/3 Cup unsweetened applesauce
- 2 eggs
- 1/2 Cup orange juice
- 2 Teaspoons vanilla extract
- 2 Cups spelt flour
- 2 Teaspoons baking powder
- 1 Teaspoon grated orange zest
- 1/4 Teaspoon salt
- 2 Cups fresh blueberries
Preheat the oven to 375 degrees.
Butter a 12-cup muffin tin or line with paper muffin liners. In a large bowl, cream together the butter or oil and sugar. Stir in the applesauce, eggs, orange juice and vanilla extract.
In a second large bowl, whisk together the flour, baking powder, zest, and salt. Stir the flour mixture into the butter-egg mixture until just combined. Gently stir in the blueberries. Spoon the batter into muffin cups and bake until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes.
Calories Per Serving216
Folate equivalent (total)21µg5%
- 3/4 cup spelt flour
- 1/2 cup unbleached all-purpose flour
- 1 cup old-fashioned oats
- 2 tablespoons ground flaxseed
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup plus 2 tablespoons whole milk, plus more if needed
- 2 large eggs
- 1 stick unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 3/4 cup granulated sugar
- 1 1/4 cups frozen (do not thaw) wild blueberries (6 ounces)
- 1 cup plus 2 tablespoons confectioners' sugar
- 1 lemon
Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners.
In a large bowl, whisk together both flours, oats, flaxseed, baking powder, and salt. In another bowl, whisk together 1/2 cup milk, eggs, butter, vanilla, and granulated sugar. Whisk milk mixture into flour mixture. Gently fold in blueberries.
Divide batter evenly among muffin cups, about 1/4 cup per scoop. Bake until a tester inserted in middles comes out with just a few crumbs, 22 to 24 minutes. Let muffins cool in pan 15 minutes, then transfer to a wire rack and let cool completely.
Whisk confectioners' sugar with remaining 2 tablespoons milk until smooth. Add additional milk if needed, a drop at a time, to achieve a drizzling consistency. Dip muffins in glaze set on rack to drip. Grate some lemon zest directly over top of each muffin allow glaze to set fully before eating or storing. Muffins can be stored in an airtight container up to 3 days.
Homemade Maple-Sweetened Blueberry Muffins
We’re going to simplify breakfast one more time with a one-bowl, freezer-friendly blueberry muffin recipe. A blueberry muffin recipe that’s made just the way great-great-grandma would have prepared this popular muffin: with whole grains (spelt flour), seasonal blueberries, and a natural sweetener (pure maple syrup).
Keyword Blueberry Muffins
- 8 TB butter melted, 1/2 cup/115 g
- 1/2 cup plain whole milk yogurt 120 g
- 1/2 cup pure maple syrup 120 ml
- 1/2 lemon juiced and zested
- 2 eggs
- 2 tsp pure vanilla extract
- 1 3/4 cups spelt flour 230 g
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1 1/3 cup fresh blueberries Use 1 cup for more of a traditional blueberry muffin.
- turbinado raw cane sugar optional
I use salted butter to make these muffins since Costco only sells Kerrygold Salted Butter, but unsalted should also work well.
If you don’t have any fresh blueberries, you may use frozen berries to make these muffins. I recommend using 1 cup of frozen berries, and using them straight from the freezer (not allowing them to defrost before reaching the oven). I prefer to use 1 cup of blueberries for my muffins, and then add additional blueberries to the muffins once the batter has been scooped inside the muffin tins. I place the additional berries on top of each muffin and gently press them into the batter.
What’s Spelt Flour?
Spelt is believed to have originated in the Near East over 8,000 years ago, eventually making its way into Europe, particularly Germany. The mildly-nutty tasting spelt berry is considered an ancient grain much like einkorn, and is even referenced in the Bible. The spelt berry has not been hybridized like modern-day whole wheat. Spelt is sold in many conventional grocery stores, health food stores, and online.
Spelt has a lower gluten content than today’s whole wheat, making it easier to digest. Spelt is not gluten-free and should not be used by those with celiac disease or a severe gluten intolerance.
For the spelt streusel:
3 tablespoons spelt flour
2 tablespoons granulated sugar
2 teaspoons packed dark brown sugar
2 tablespoons cold, unsalted butter, cut into 1/2-inch cubes
For the muffin batter:
1 1/2 cups (95 g) spelt flour
1/4 teaspoon ground cinnamon
2/3 cup packed (150 g) dark brown sugar
1/3 cup (80 ml) vegetable oil
Finely grated zest of 1 lemon
1/2 cup (85 g) blueberries, or more to taste up to 3/4 cup (128 g)
Spelt Blueberry Bread
I have been wanting to do blueberry bread/muffins for a while now. This blueberry bread came out great and can even be done with frozen blueberries. I used spelt flour in this and that is why I call it spelt blueberry bread. If you haven’t baked with spelt, I recommend you try it. It’s not gluten free, but it contains far less gluten than whole wheat. It’s great in muffin and bread recipes like this one.
Growing up in Massachusetts, we had wild blueberries everywhere in the woods behind our house. I would always pick them to bake with, or even just grab a handful and stuff them in my mouth. Man, those were they days. No worries about pesticides and GMOs then. Now I just buy organic and hope for the best. Maybe we will add them to our garden. I am just not sure how they grow here in Texas.
Lemon Blueberry Spelt Muffins
Clean muffins made with no refined sugar, no white flour and no dairy. Plus, the added bonus of fiber rich wheat germ and flax. And they taste good, too!
- 2 Tablespoons Canola Oil
- ¼ cups Agave Syrup
- ⅓ cups Unsweetened Apple Sauce
- 1 whole Egg
- 1 whole Egg White
- 2 teaspoons Vanilla Extract
- 2 whole Lemons, Divided (Zest From 2 Lemons And The Juice From 1 Lemon)
- 1-½ cup Spelt Flour
- ½ cups Wheat Germ
- 2 Tablespoons Flax Seed Meal
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ¼ teaspoons Salt
- 1-¼ cup Fresh Or Frozen Blueberries
1. Preheat oven to 375 degrees F.
2. Lightly grease a 12-cup muffin tin.
3. In a large mixing bowl, mix together the wet ingredients (canola oil, agave syrup, apple sauce, eggs, vanilla, and juice from 1 lemon).
4. In another large mixing bowl, mix together the dry ingredients (spelt flour, wheat germ, flax seed meal, baking powder, baking soda, salt and zest from 2 lemons).
5. Slowly stir dry mixture into wet mixture and fold together until just combined. Gently fold in the blueberries.
6. Spoon batter into muffin cups so they are 2/3 full.
7. Bake for 18-20 minutes or until a cake tester or toothpick inserted into the centre of a muffin comes out clean.
In baking, spelt behaves like whole wheat flour and has a wonderful nutty flavor. It can be used just as you would whole wheat flour and substituted for the same in any of your favorite recipes. It can also be used in combination with other flours or, like the recipe below, it can be used on its own.
The following recipe comes from Purity Foods, distributor of spelt flour in the United States. See "tips", below, for more information on spelt.
- 2 1/4 cups (223g) spelt flour
- 1/4 cup (53g) brown sugar or 1/4 cup (84g) honey
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups (283g) milk
- 3 large eggs, beaten
- 1 tablespoon (11g) sunflower oil
- Preheat your oven to 425°F. Grease and flour a 12-cup muffin tin, or line with papers.
- Combine all the dry ingredients in a mixing bowl.
- Mix together the milk, eggs and oil and combine with the dry ingredients, stirring for 20 seconds and no more.
- To add variety, add 1/2 cup chopped almonds or 2/3 cup chopped dates or raisins (or a combination) to the batter.
- Fill the muffin cups two-thirds full and bake for 15 to 18 minutes, or until golden brown.
- Store, well-wrapped, at room temperature for 3 days, or freeze for up to a month.
Tips from our Bakers
Spelt (Triticum spelta) is a grass, one of the ancestors of modern wheat (Triticum aestivum). It originated in southeast Asia and is probably the "wheat" that was used around the Mediterranean 9,000 years ago. It came to Europe with traders from the Middle East and remained a favorite grain there until the 19th century and the development of modern strains of wheat.
Set your oven to 350 degrees. Line a 12 cup muffin tin with liners, or grease and sprinkle flour all over inside of cup. This helps the batter climb up the walls of the tin while baking, and then pull away fro the sides when finished.
Into the bowl of a food processor, add 1 cup of oats (reserve 1/2 cup aside), 1 cup spelt flour, 1 cup all-purpose flour, and the flax meal. Pulse until it resembles a thick, whole grain flour (so the oats have mostly broken apart.) Reserve about 1-2 tablespoons of the flour mixture, and pour the rest into a large bowl. Add the reserved oats, the baking powder, the spices and the pinch of salt.
In another bowl, whisk your eggs. Add in the applesauce, the sugar, the yogurt/buttermilk and the lemon zest. Mix well.
Toss the blueberries in the reserved 1-2 tbsp of flour and make sure they're coated. This will help them fill out the entire muffin, rather than sink or float in the batter.
Make a well in the dry ingredients and pour the wet ingredients into the center. Using a spatula, gently mix them together, mixing just enough so there are no more trails of dry flour (do not overmix.) Pour in the blueberries, and fold into batter with just a few strokes.
Using a spoon, fill up the muffin cups about 3/4 the way to the top.
Bake for 27 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Allow to cool for a few minutes in the pan, and then pop out onto a cooling rack. Keep in a sealed container for up to a week, but they'll probably have disappeared long before.
Blueberry spelt muffins with flax recipe
I have to say, so far our family vacation is going really well! I have to give much of the credit to my husband who enjoys planning and executing trips like this. Unlike him, I don’t have the knack for figuring out the best strategy for tackling a foreign city in a limited amount of time. My husband is also a history buff, so he acts as tour guide too, giving us great tidbits of information so we have a better appreciation of how a particular region has evolved. An unexpected bonus has been Daughter #1’s European history coursework from last year, so she’s getting in on the act too, and has been that much more interested in historical landmarks and art than in previous years. It’s a good “note to self” that kids are more invested in medieval Baltic trade unions after having studied it in school rather than before.
Mr. Picky, who has a very competitive nature about him, has been particularly fascinated with anything to do with wars – which countries were fighting against each other and why, who’d formed alliances, what weapons were used — and are they still rivals today on the soccer pitch? Daughter #2 is more interested in art and famous paintings. Does Europe not offer something for all of us?!
We thoroughly enjoyed our time in Amsterdam, a very civilized, and historically liberal and tolerant city. Still feels that way today. Amsterdam is a very easy city to get around on foot or bicycle as so many of the locals do. We will be back there for a day in less than two weeks, so I’m hoping for good weather so that we can take a canal ride. The buildings along the canals are really lovely.
After leaving the Netherlands, we are just passing through a few German coastal towns such as Rostock on our way to Scandinavia. Our visit in Germany is brief because we will be back here in about 10 days when we are to visit Berlin for a more extended time.
Like I mentioned in my last post, I have a few recipes up my sleeve while I am away to keep my lovely readers busy in the kitchen and eating well. Today I hope to inspire you with a delicious Blueberry Spelt Muffin with Flax Recipe. I thought of this recipe today as we walked through a German square from the Middle Ages in the city of Rostock, formerly part of East Germany. It seemed as though there was a “Backerie” on every corner. You may not know this about me, but I am obsessed with bake shops, bakeries, pastry shops and the like, especially in foreign countries. I love the smell of bakeries and the different varieties of baked goods in other areas. I don’t indulge very often, but the last few days on our trip will be in Austria and all bets are off, people! Here are a few photos of some of the baked goods my husband and children DID sample, because when in Rome…. All I can say is that it is a good thing we are walking 10 miles a day!
As opposed to the unsubstantial blueberry muffins you might find in a traditional bakery, which are really just blueberry cupcakes, these are hearty and flavorful and don’t leave you craving something with nutrients. I made these for breakfast a few days before we left when Daughter #2 had a few girlfriends spend the night. I have been using whole spelt flour more and more (which you can read about here) since it is lower in gluten than wheat, hence more digestible and more tender, plus it is a little less bitter than whole wheat. Of course you can use a whole wheat pastry flour or white whole wheat flour here, too. Either way this is a denser batter than most of my other quick bread recipes. I added a little extra nutrition bonus here with some ground flaxseed to give a few Omega-3 fatty acids plus fiber and no will know. Because of those very fragile Omega-3’s, you have to be very careful with flax. Here’s all you need to know – buy flaxseeds whole and grind them fresh at home. Pre-ground flaxseeds are likely already oxidized (free radicals have been created) and not worth the convenience. I have an inexpensive coffee grinder which I use exclusively for grinding seeds. If ground flaxmeal is something you use regularly, grind a few days’ worth at once and keep it refrigerated in a tightly sealed container.
You can keep this recipe on the simple side by not making the optional streusel topping, but it makes the muffins look really pretty and earthy. It also adds a nice texture and a light glaze of extra sweetness. If you don’t have time to make the streusel, brushing the tops of the muffins with a little melted butter before baking will give them a nice golden glaze. I haven’t seen any muffins like this in Europe, but I’ll let you know what I find in Sweden and Finland in the next few days!