Breakfast and Brunch, Muffins

Spelt Flour Muffins with Saskatoons and Blueberries

Nicoletta January 3, 2018

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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.

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

Spelt Flour Muffins with Saskatoon and Blueberries

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.

Spelt Flour Muffins with Saskatoon and BlueberriesSpelt Flour Muffins with Saskatoon and Blueberries

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%.

Spelt Flour Muffins with Saskatoon and Blueberries

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.

Spelt Flour Muffins with Saskatoon and Blueberries

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

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Spelt Flour Muffins with Saskatoon and Blueberries

Spelt Flour Muffins with Saskatoons and Blueberries

5 from 2 reviews

  • Author: Nicoletta
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking

Description

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.


Ingredients

  • 1 1/2 cups spelt flour
  • 1/2 cup raw cane sugar
  • 1/4 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1 cup plain Greek yogurt
  • 1/3 cup e.v.o. oil (or other vegetable oil)
  • 1 egg
  • 1 tsp pure vanilla extract
  • 1/2 cup Saskatoon berries
  • 1/2 cup blueberries

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 3/4 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.

Spelt Flour Muffins with Saskatoon and Blueberries

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6 Comments

  • Reply Dana Sandonato January 3, 2018 at 11:45 am

    I’ve never worked with spelt before, but I’ve had it in pizza crust (my aunt made it) and it was super duper tasty and wholesome. I can only imagine how nutritious these muffins must feel. I’m always down for a healthy muffin! <3 (Especially berry-filled!)

    • Nicoletta
      Reply Nicoletta January 3, 2018 at 11:50 am

      Thank you so much, Dana! I love spelt flour! I treat it as a regular all purpose flour and make everything with it! Yes, these muffins are highly nutritious and still delicious 🙂 .

  • Reply Denise from Urb'n'Spice January 3, 2018 at 12:38 pm

    Thank you for this recipe and inspiration, Nicoletta. I also like to use spelt flour occasionally and really enjoy its nutty flavour and I am sure the added berries add to the deliciousness. I am looking forward to baking them. All the best in 2018 to you and Loreto.

    • Nicoletta
      Reply Nicoletta January 3, 2018 at 10:25 pm

      Thank you, Denise, all the best to you! Glad you like spelt flour too! Yes, adding berries is such a treat. 🙂

  • Reply annika January 6, 2018 at 8:14 pm

    I’m learning to use spelt more and more and I love it. I don’t have any Saskatoon berries left in the freezer but I do have blueberries! Happy New Year to both of you!

    • Nicoletta
      Reply Nicoletta January 7, 2018 at 1:34 am

      Happy New Year to you! Spelt flour is so versatile. I use it a lot, glad you like it too! All blueberries work as well 🙂

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