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“It’s time to give the classic blueberry muffin a makeover,” writes Roxana Jullapat in her cookbook Mother Grains (out April 2021). She swaps out refined white flour for nutty, whole-grain spelt, a type of wheat that’s loaded with fiber, iron, and manganese. Spelt behaves similarly to all-purpose flour (but has more flavor!); you can swap it in a 1:1 ratio in most baked goods other than bread. Notes for this recipe: Jullapat prefers to use frozen blueberries because the fruit doesn’t get smashed while mixing the batter. If you’re using fresh berries, just fold them in extra gently. Don’t skip the spelt streusel topping. It adds delicious crunch to your muffins and helps keep them moist longer.

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