Spelt blueberry muffins

Mmm, fresh muffins, is there anything better? I personally love eating them warm with a bit of butter or coconut oil melted in the middle. YUM. You may notice that these are made with spelt flour, not gluten free flour. For a long time, I’ve been gluten free because it would trigger my eczema like crazy. If I had even a few bites of gluten, my hands would feel it that night and into the next day (I only got eczema on my hands). It never even occurred to me to look into the connection between birth control/ gut health/ eczema until I recently went off hormonal birth control (roughly 5 months ago) and my eczema hasn’t come back ONCE since. I definitely need to do more research on this connection but for now, I am thoroughly enjoying sourdough bread once in a while and experimenting with high quality spelt flour again. I will keep ya posted on this whole birth control – gluten allergy- connection once I look into it a bit more. If you CAN tolerate spelt flour, try these bad boys out.

I really loved this original recipe from www.connoisseurusveg.com and wanted to make these muffins with a few changes. Shocker, I know. I like to experiment with subbing certain oils, sugars, flours and fruits in recipes to see if I can make them healthier and still maintain that tasty flavor. Usually, it’s a success. Not always though (lord ain’t this true). You can see the original here. What I love about their original post is that they go over ‘reasons some muffin recipes don’t turn out’ and it has a lot of useful info, especially about the baking powder/ soda freshness. I highly recommend reading the tips. They’ve also got quite a few other recipes on the site that you should definitely check out!

Spelt Blueberry Muffins

• 2 cups spelt flour
• 1/3 cup + 2 tbsp coconut sugar
• 1.5 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1 cup original almond milk. I’m sure original unsweetened works too
• 1 tsp vanilla extract
• 1.5 – 2 tsp fresh lemon zest
• Small squeeze of lemon juice – approx 1 tsp
• 1/3 cup coconut oil – melted but not hot
• 1.5 cups frozen blueberries
• 1-2 pinches of cinnamon powder (optional)

Method
1. Preheat oven to 400 degrees.
2. Mix all of the dry ingredients in a medium bowl.
3. In a separate bowl, whisk together all of the wet ingredients (don’t add blueberries yet).
4. Combine dry ingredients to wet ingredients and stir ONLY until combined. Don’t over mix the batter!
5. In a small bowl, toss the blueberries with a small amount of spelt flour.
6. Fold the blueberries into the batter just until they are mixed in.
7. Divide evenly into muffin tins. I use a silicon muffin pan that I bought from Canadian tire years ago and it works amazing. Dust tops with some coconut sugar (optional)
8. Bake for 18-21 minutes. Check after 18 minutes with a toothpick and bake for a few mins minutes if needed. Once done, let cool off in the muffin pan.

For baking, I often have people ask me which brands I use and love. Here are some that I used in this recipe (not sponsored – just lovin’ these brands and their quality):
Vanilla extract – Simply Organics – their non-alcohol vanilla is TO DIE FOR.
Baking soda/powder – Bob’s red mill
Spelt flour – One Degree
Almond milk – Always Califia Farms

I switched up the oil and sugar from the original recipe as well as a few other tweaks and they are still tasty! If you try this recipe out, let me know and tag me on instagram so I can see!

Marcy xx