Blueberry Spelt Muffins
|Blueberry Spelt Muffins are extra flavourful thanks to the stone ground spelt and whole white flours.|
But there was one summer when I was about seven where we all had an after-dinner job to do. Mom and dad decided to build a rock along the back edge of our property and every evening my siblings and I would have to place 10 rocks on the wall before we could go off and play. We were a captive work crew and with 70 rocks placed each evening I suppose it didn’t take too long before the wall was complete. (Mom and dad then watched in amusement as our neighbour pilfered rocks from our stone wall to build a stone wall of her own.)
That must have been an August rock wall because the memory of it brought to mind mom’s blueberry muffins and the irresistible taste of fresh blueberries. Ten-pound boxes of berries would appear in the kitchen come August and we’d eat them by the bowlful with milk, like cereal.
This is the blueberry muffin recipe that I grew up with. It’s a classic muffin, not too sweet and not complicated. If you want to jazz it up a bit add a little lemon zest to the batter and sour your milk with lemon juice rather than vinegar.
Mom’s Blueberry Spelt Muffins
- 2 cups flour (half spelt, half whole white)
- ½ cup brown sugar
- ¼ tsp. salt
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1 cup sour milk*
- ½ cup melted butter (or half grape seed oil, half butter)
- 2 eggs, beaten
- 1 ½ cups blueberries
- Zest of half a lemon
*Add 1 Tbsp. of fruit vinegar or lemon juice to the milk and let it sit for five minutes.
- In a large bowl whisk the flour, sugar, salt and baking powder.
- In a medium bowl combine the milk with the baking soda. Beat in the melted butter and the eggs.
- Pour the milk mixture over the dry mixture and stir gently a few strokes. Fold in the blueberries and mix gently until flour is almost incorporated.
- Divide evenly among 12 prepared muffin cups.
- Bake at 400 F for about 20 minutes. Let cool in the pan for a few minutes then remove to a rack to cool completely.