Blueberry Spelt Muffins

Jun 17, 2020 | Sweet treats

Back before I started my blog, and all my recipes were just posted on my personal insta and Facebook, these muffins got the loudest reaction. Something about blueberry muffins just makes people so excited, and I totally get that. Blueberries are one of my favorite fruits, plus they have recently been much more available in Israel (hooray!) I remember back when I was pregnant with my first daughter, Akiva (my hubby) drove to the port of Yaffo (not super convenient at all) just to buy me a pint of blueberries to make the prego lady happy. I know such dedication. But in all seriousness, the new availability of this superfood inspired me to perfect a healthier alternative to the crumb topped, oh so gooey and delicious (but highly refined and saturated) blueberry muffin. This recipe has an oil free version, and is dairy free as well, so hope to make a lot of you out there really happy.

About Me

Hi! Thanks for stopping by! I’m Liat, a certified yoga instructor and dietician in training. My goal is to help you navigate healthy living here in Israel with recipes and tips that will show you just how doable healthy eating can be without sacrificing the dishes that you love! Happy navigating fellow fresh sabras xoxo

Spelt Blueberry Muffins

Servings: Twelve muffins

• 2/3 cups maple syrup
• ½ cup almond milk
• ¼ cup coconut oil*
• 1 egg
• 1 tsp vanilla extract
• 2 cups whole spelt flour
• 2 tsp baking powder
• ¼ tsp salt
• ½ tsp cinnamon
• 1 ½ cups fresh or frozen blueberries, thawed

For the crumb topping:
• ¼ cup spelt flour
• ¼ cup coconut sugar
• 2.5 tbsp. coconut oil**

Instructions

1. Preheat the oven to 220c and line a 12 muffin cups.
2. Mix the almond milk, coconut oil, egg, vanilla, and maple syrup together until combined.
3. In a separate bowl, whisk the spelt flour, baking powder salt and cinnamon together.
4. Pour the dry ingredients into the wet ingredients, and fold until a batter has formed.
5. Gently fold in the blueberries, just until combined. Try not to overmix in this step, otherwise you’ll end up with smurf looking muffins!
6. Divide the batter evenly into the muffin liners.
7. Prepare the crumb topping by ixing the coconut oil, coconut sugar, and flour. This will look sandy, don’t worry, that’s what it’s meant to look like.
8. top each muffins with some of the crumb topping, gently pressing it into each muffin.
9. Bake the muffins in the hot oven for 5-6 minutes, and then change the temperature to 180c without removing the muffins, and bake for an additional 12-15 minutes.
10. Allow muffins to cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Notes:
*If you want the oil free version of this recipe, you can sub the coconut oil in the muffins for ½ of a mashed banana (make sure you mash well, with no clumps!)
**If you want the oil free version of this recipe, instead of adding the crumb topping that contains oil, simply dust the top of your muffins with a bit of cinnamon and coconut sugar.

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