Spelt Flour Muffins with Saskatoons and Blueberries

Spelt Flour Muffins with Saskatoons and Blueberries, light, soft muffins with a lovely nutty and fruity flavor, to start your day on a nutritious and delicious note.

Song of the day: You Are the Sun You Are the Rain - Lionel Richie

Happy New Year, friends! Hope your holidays were joyful and relaxed, and you are now ready to start the new year with renewed vigor and determination.

I spent the last days of the old year in my native city, Rome, with my parents and brother, still recovering from what has been the worst flu ever. Since I have to go back to work, I am going to stay in Rome for a few months before I can go back to my beloved husband and Canadian kitchen.

Now that my morning routine is a little more "accelerated" than when I am a stay-at-home-blogger, having something ready for breakfast, that for me means a baked good, is of the utmost importance. Breakfast is my favorite meal of the day. If it's not "fette biscottate" (kind of a melba toast) with homemade jam or homemade or organic chocolate spread, my mid-week breakfast of choice is a baked good, whether simple yogurt and olive oil cakes, loaves, or muffins to have with a cappuccino.

These Spelt Flour Muffins with Saskatoons and Blueberries are just perfect. Spelt flour is high in protein, fiber, iron, and manganese. It is lighter than whole wheat, and it has a sweet, nutty flavor. It is not gluten-free, so keep that in mind if you are celiac or severely intolerant. Spelt is nonetheless acceptable for those with a mild sensitivity to gluten, the molecular structure of its protein being both brittle and soluble, allowing it to be digested more easily.

We do not have an intolerance to gluten, although I like to incorporate spelt flour, as well as other gluten-free flours, to our diet. I usually substitute spelt flour 100%, I do not mind the flat top and the denser texture in my muffins and I love the nutty "spelt" flavor. If you want your muffins to be more moist, with a nicely domed top, you can substitute spelt flour 50%.

In these Spelt Flour Muffins with Saskatoons and Blueberries, the addition of berries makes them even more delicious, and a good source of vitamins.  You can customize your muffins with any berries you like or have, as for us, we have a freezer full of local summer berries, some bought at our local Farmers Market, some picked wild, like the Saskatoons. A great thing, to get them when they are at their peak season and freeze them to utilize them until the new season starts again. If not in baked goods, I like to add berries to plain Greek yogurt, with a drizzle of honey and a sprinkle of chia/hemp seeds. This lovely "bowl" becomes my mid-morning or mid-afternoon snack. So good.

A cappuccino and one of these Spelt Flour Muffins is just what I need to start the day with a smile on my face. Do not make the mistake to skip breakfast, the most important meal of the day, the one that will set the pace of your whole day.

Get your day started on a healthy and delicious note!

Enjoy!

Song of the day: You Are the Sun You Are the Rain - Lionel Richie

Spelt Flour Muffins with Saskatoons and Blueberries

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Spelt Flour Muffins with Saskatoons and Blueberries, light, soft muffins with a lovely nutty and fruity flavor, to start your day on a nutritious and delicious note.

• Total Time: 40 minutes
• Yield: 12 muffins 1x

Ingredients

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• 1 ½ cups spelt flour
• ½ cup raw cane sugar
• ¼ tsp cinnamon
• 1 ½ tsp baking powder
• ¼ tsp sea salt
• 1 cup plain Greek yogurt
• ⅓ cup e.v.o. oil (or other vegetable oil)
• 1 egg
• 1 tsp pure vanilla extract
• ½ cup Saskatoon berries
• ½ cup blueberries

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Instructions

1. Preheat the oven to 375° F (190° C). Place the rack in the center of the oven. Line a muffin tin with muffin liners.
2. In a large bowl, combine the spelt flour, sugar, cinnamon, baking powder, and salt, and stir.
3. In a medium bowl, beat together the yogurt, oil, egg, and vanilla. Stir it into the dry ingredients and mix until just combined.
4. Add the berries and fold in gently.
5. Scoop the batter into prepared muffin liners so the cups are about ¾ full.
6. Bake for about 30 minutes, or until a tester inserted in the centre comes out clean.
7. Let them cool in the muffin pan for 5 minutes, then remove from the pan and let cool completely on the rack.

Notes

The Saskatoon berries can be substituted with other berries or with all blueberries for a total of 1 cup.

• Author: Nicoletta
• Prep Time: 10
• Cook Time: 30
• Category: Breakfast
• Method: Baking

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Nicoletta

I love baking and kneading dough because it takes me to a happy place in my soul.