Spelt Blueberry Muffins
Servings: 6 large muffins
Ingredients
- 275g (2¼ cups) spelt flour (see note 1)
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- pinch of nutmeg
- 115g (1 cup + 1 tbsp) sugar
- 175g (¾ cup) butter (chopped into pieces)
- 2 small eggs (weighing 100g in total)
- ½ tsp vanilla
- 100ml (¼ cup + 1 tbsp) milk
- 150g (1 cup) fresh blueberries
- brown sugar (for sprinkling)
Instructions
- Preheat the oven to 175℃ (350℉).
- Grease a muffin tin or line with muffin cases.
- In a bowl or stand mixer, combine the flour, baking powder, cinnamon, nutmeg, salt, and sugar.
- Add the chopped butter and, using either your hands or a stand mixer with the paddle attachment, rub the ingredients together. See here for more information.
- The mixture is ready when no large pieces of butter remain.
- Add the eggs one at a time, followed by the vanilla, mixing well after each addition.
- Gradually add the milk until a thick batter comes together.
- Gently fold most of the blueberries into the batter, reserving the rest for topping.
- Divide the batter between six muffin holes/cases, filling them right to the top. For smaller muffins, divide the mixture between eight.
- Press three or four of the reserved blueberries into the top of each muffin. Sprinkle with a little brown sugar, if desired.
- Bake in the lower three-quarters of the oven for about 35–40 minutes, or until the tops are golden and a skewer inserted into the centre comes out clean (start checking at the 30-minute mark).
- Let the muffins cool slightly and enjoy warm. Freeze any leftovers for later. Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe using imperial measurements.
1. You can use all-purpose in place of spelt flour. Just use the same measurements as specified.
