Blueberry Spelt Muffins
Makes 1 dozen
Time 40 min
The classic blueberry muffin gets an update with spelt flour and a flavor boost from orange juice and zest. Try using lemon or lime zest for a different taste, if you like.
Special Diets:
Ingredients
- 4 tablespoons (1/2 stick) softened unsalted butter or canola oil, plus more for the pan
- 2/3 cup sugar
- 1/3 cup unsweetened applesauce
- 2 eggs
- 1/2 cup orange juice
- 2 teaspoons pure vanilla extract
- 2 cups spelt flour
- 2 teaspoons baking powder
- 1 teaspoon orange zest
- 1/4 teaspoon fine sea salt
- 2 cups fresh or frozen blueberries
Method
Preheat the oven to 375°F.
Butter a 12-cup muffin tin or line with paper muffin liners.
In a large bowl, cream together butter or oil and sugar.
Stir in applesauce, eggs, orange juice and vanilla.
In a second large bowl, whisk together flour, baking powder, zest and salt.
Stir flour mixture into butter-egg mixture until just combined.
Gently stir in blueberries.
Spoon batter into muffin cups and bake until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.
Nutritional Info:
Per serving: 1 muffin, 180 calories (50 from fat), 5g total fat, 2.5g saturated fat, 45mg cholesterol, 140mg sodium, 30g carbohydrates (4g dietary fiber, 14g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 4 tablespoons (1/2 stick) softened unsalted butter or canola oil, plus more for the pan
- 2/3 cup sugar
- 1/3 cup unsweetened applesauce
- 2 eggs
- 1/2 cup orange juice
- 2 teaspoons pure vanilla extract
- 2 cups spelt flour
- 2 teaspoons baking powder
- 1 teaspoon orange zest
- 1/4 teaspoon fine sea salt
- 2 cups fresh or frozen blueberries