Blueberry, Spelt & Oat Muffins
Healthy and whole grain blueberry oat muffins are a great way to start the day or a welcome after-school treat for little ones! The ground flaxseed adds extra healthy fat and protein, and huge boost of omega-3s.
Set your oven to 350 degrees. Line a 12 cup muffin tin with liners, or grease and sprinkle flour all over inside of cup. This helps the batter climb up the walls of the tin while baking, and then pull away fro the sides when finished.
Into the bowl of a food processor, add 1 cup of oats (reserve 1/2 cup aside), 1 cup spelt flour, 1 cup all-purpose flour, and the flax meal. Pulse until it resembles a thick, whole grain flour (so the oats have mostly broken apart.) Reserve about 1-2 tablespoons of the flour mixture, and pour the rest into a large bowl. Add the reserved oats, the baking powder, the spices and the pinch of salt.
In another bowl, whisk your eggs. Add in the applesauce, the sugar, the yogurt/buttermilk and the lemon zest. Mix well.
Toss the blueberries in the reserved 1-2 tbsp of flour and make sure they're coated. This will help them fill out the entire muffin, rather than sink or float in the batter.
Make a well in the dry ingredients and pour the wet ingredients into the center. Using a spatula, gently mix them together, mixing just enough so there are no more trails of dry flour (do not overmix.) Pour in the blueberries, and fold into batter with just a few strokes.
Using a spoon, fill up the muffin cups about 3/4 the way to the top.
Bake for 27 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Allow to cool for a few minutes in the pan, and then pop out onto a cooling rack. Keep in a sealed container for up to a week, but they'll probably have disappeared long before.
Inspired by Food 52's Blueberry Oatmeal & Flaxseed Muffins and Brooklyn Homemaker's Blueberry Zucchini Oat Muffins.
Ingredients
Directions
Set your oven to 350 degrees. Line a 12 cup muffin tin with liners, or grease and sprinkle flour all over inside of cup. This helps the batter climb up the walls of the tin while baking, and then pull away fro the sides when finished.
Into the bowl of a food processor, add 1 cup of oats (reserve 1/2 cup aside), 1 cup spelt flour, 1 cup all-purpose flour, and the flax meal. Pulse until it resembles a thick, whole grain flour (so the oats have mostly broken apart.) Reserve about 1-2 tablespoons of the flour mixture, and pour the rest into a large bowl. Add the reserved oats, the baking powder, the spices and the pinch of salt.
In another bowl, whisk your eggs. Add in the applesauce, the sugar, the yogurt/buttermilk and the lemon zest. Mix well.
Toss the blueberries in the reserved 1-2 tbsp of flour and make sure they're coated. This will help them fill out the entire muffin, rather than sink or float in the batter.
Make a well in the dry ingredients and pour the wet ingredients into the center. Using a spatula, gently mix them together, mixing just enough so there are no more trails of dry flour (do not overmix.) Pour in the blueberries, and fold into batter with just a few strokes.
Using a spoon, fill up the muffin cups about 3/4 the way to the top.
Bake for 27 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Allow to cool for a few minutes in the pan, and then pop out onto a cooling rack. Keep in a sealed container for up to a week, but they'll probably have disappeared long before.