My dad has been begging me to make blueberry muffins since I have gotten home, and I finally obliged last weekend. I experimented with different flours, leavening agents, and cooking time/heat to create the beautiful top on these babies. It just makes them taste better when they look like that. Okay, there could be a significant psychological component to that.
Anyways, the muffins created a wonderful breakfast along with a cup of coffee and some turkey bacon. Our family chatted about the week ahead while relishing in the laziness of the morning. The muffins were devoured, but the blissful feeling remained for the rest of day. I would like to think that these morsels had a way of setting the tone.
Bakery Style, Spelt Blueberry Muffins
- 5 tbsp unsalted butter, softened
- 1/4 cup raw turbinado sugar
- 1 large egg
- 3/4 cup yogurt (greek or regular, the thickness of the yogurt will affect the density of the muffin)
- 1 (generous) tsp grated lemon zest
- 1 cup A.P. flour
- 1/2 cup spelt flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 1 cup blueberries (if possible, use fresh so that the batter doesn’t get too wet; if you are using frozen, don’t thaw)
- Handful of oats (for sprinkling on top)
1. Preheat oven to 400 degrees.
2. Beat butter and sugar on high for several minutes. Meanwhile, mix together flours, powder, soda, and salt in a separate bowl.
3. Add egg to butter and sugar, and then lemon zest and yogurt.
4. Combine wet and dry ingredients and fold together lightly. Gently stir in blueberries.
5. Heap batter into a prepared muffin tin. Sprinkle with oats if desired. This batch should make 6 oversized muffins.
6. Place in the oven and immediately turn the oven heat down to 375 degrees. Bake for 20 minutes. Let cool in the tin for several minutes before transferring to a cooling rack. These muffins taste best when cooled slightly, so if you can handle it, and I know it’s hard, try to wait about 30 minutes before eating.