Blueberry Spelt Muffins Recipes

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BLUEBERRY SPELT MUFFINS



Blueberry Spelt Muffins image

Coconut oil and stevia are used in these healthy, moist muffins bursting with blueberries!

Provided by April Fear

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 40m

Yield 24

Number Of Ingredients 10

1 cup honey
¾ cup coconut oil, softened
4 eggs
2 bananas, mashed
3 ⅓ cups spelt flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 ½ teaspoons pink Himalayan salt
⅛ teaspoon stevia powder
2 cups fresh blueberries

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Line two 12-cup muffin tins with paper liners.
  • Stir honey, coconut oil, eggs, and mashed bananas together in a large bowl.
  • Mix together spelt flour, baking soda, cinnamon, salt, and stevia powder in separate bowl. Gradually add flour mixture to honey-banana mixture, stirring until combined. Gently fold in blueberries. Scoop batter into the prepared muffin cups.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 183.6 calories, Carbohydrate 27.5 g, Cholesterol 27.3 mg, Fat 7.9 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 6.1 g, Sodium 261.8 mg, Sugar 14.6 g

WILD-BLUEBERRY SPELT-OAT MUFFINS



Wild-Blueberry Spelt-Oat Muffins image

Make everyday blueberry muffins more special by using good-for-you spelt flour, oats, and ground flaxseed and finishing with a sugar glaze and a touch of lemon zest.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h15m

Yield Makes 12

Number Of Ingredients 14

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

Steps:

  • 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.

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