I have shared with you guys that my very busy household (composed of my husband + two toddlers + our very yappy pet dog) does not entirely partake in my gluten-free/dairy-free/sugar-free lifestyle. I made it a point when I started on this food journey that while I would incorporate a lot more whole, unprocessed, foods into their diet; I would not impose any restrictions- where none are necessary.
Everyone seems to be thriving (that yappy dog included). His name is “Gizmo”, by the way. You can probably figure out what my favorite 80’s movie was. And as friends & family can attest- he does not ever quite lie still. You would think if anyone needs a sugar ban, that would be Gizmo. But hey, he consumes none. That’s just his wonderful, active, giddy personality. The “perennial puppy”. And he’s sitting on my lap right now as I type this post-which is kind of contradictory to what I just shared with you. So let’s frame it this way: he sits still only in the “wee hours of the evening” when the house is fast asleep and it’s just me and the canine, and he’s up for quiet cuddle time.
But back to those muffins… (because am sure you’re not here to read about my dog). These were made for the little hands in my house, but the big hands… ahem (man hands, not mine) were much to excited to join the little baking party. He absolutely loved these muffins and couldn’t stop eating them. I managed to “healthify” the muffin by using spelt flour. I tried spelt pizza earlier this Spring and reacted very well to it. Please note; spelt still contains gluten, albeit in much lesser amounts than regular flour. Spelt is one of the most ancient grains known to humans. It is closely related to wheat; think of them as cousins (or a sub-species)- but hey, it has never been genetically modified. That’s right- no GMO’s in spelt. I have been purchasing the Bob’s Red Mill variety at Whole Foods or smaller neighborhood health stores. It’s fair to say that spelt is becoming widely available and is priced reasonably. That said, if you have celiac disease- spelt is not recommended for you. If you are not gluten-intolerant & are just looking to eat healthier, these muffins are a wonderful alternative. To “healthify” them further (yes, I love to make up words)- just omit my inclusion of buttermilk. That was just me throwing in an extra treat for my kids & using organic buttermilk for that slightly tangy flavor punch. I got the idea/inspo from buttermilk blueberry pancakes. Can you blame me?
Makes 12 Muffins, You Will Need:
- 2 cups of spelt flour (you could also use sprouted, organic flour)
- 2 teaspoons of baking powder
- 1 cup of fresh or frozen blueberries- (if you’re using frozen, do not thaw them)
- 1/3 cup of dry oats (to sprinkle the muffin tops)
- 2 teaspoons of pure vanilla extract
- 1 cup either coconut sugar or brown cane sugar ( I used brown cane sugar)
- 1/2 teaspoon of sea salt
- 1 cup of buttermilk (you could also use organic 2% or 3.25% milk or almond milk for vegan options)
- 1/3 cup of vegetable oil (you could substitute with 1/2 cup of coconut oil)
- Turn your oven on to 400 degrees and line two (6 cup muffin pans) or one (12-cup muffin) pan holders with paper liners
- In a large bowl, mix all the dry ingredients together vigorously with a whisk: spelt flour, cane sugar, baking powder, & sea salt.
- In a separate bowl, mix all the wet ingredients using that same whisk: vanilla extract, buttermilk, & vegetable oil.
- Incorporate wet ingredients to the dry ingredients bowl. Drop the whisk. In order for these muffins to melt in your mouth, we do not use a whisk or mixer at this point. I promise you the texture will be wonderful and less dense. We want to achieve airy.
- Throw the cup of blueberries into the mixture and mix well using clean hands.
- Scoop enough mixture into each of the muffin cups to reach the rim of the paper liner.
- Sprinkle with oats for that yummy crunch! My mom always sprinkles with a little bit of sugar, to get that crispy, golden & sweet muffin top. I used the same brown cane sugar and added a tiny bit on each.
- Throw into the oven and pray 20-30 minutes pass by quickly because the smell is intoxicating. Love the smell of fresh baked goods in my oven! These ones have no mercy on your senses. Enjoy with those you love!
- These don’t rise a lot. I don’t like to use baking soda. If you want you could add 1/2 teaspoon to 1 teaspoon. I love them just without it! They look like a hybrid scone-muffin & taste like heaven!
- You may have noticed these are conspicuously egg-free. I got a few requests for an egg free recipe as some of you are vegan or allergic to eggs. If you’re not- you could add 1 large egg to this recipe.