I will be the first to admit it, but I’m not a baker.
If you’ve been following my blog for awhile, you’ve probably noticed that I bake about once a year. The truth is, I’m not a huge sweets person.
Yep, you read that right.
Of course I love the occasional dessert, but I’m definitely more of a savory person. I always have been and I always will be. For me, salty foods will always reign supreme.
Pizza > ice cream. Period.
What about you? Salty or sweet?
My inspiration for these muffins came from the sale that was going down at Whole Foods yesterday (yes, I went there three times this week). They were literally giving away ORGANIC blueberries for $1.99 per pint. I felt like I was stealing when I left the store.
Is it me, or do blueberries and maple syrup go together like me and cheese?
I think yes.
Maple Blueberry Spelt Muffins
Makes 12 muffins
- 2 1/4 cups whole grain spelt flour (or whole wheat)
- 1 TBSP baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 3 organic eggs
- 1/4 cup pure maple syrup
- 1/4 cup brown sugar
- 1 TBSP coconut oil
- 1 tsp pure vanilla extract (I’ll come over there and slap you if imitation vanilla is used)
- 1 1/4 cups milk (I used coconut)
- 1 pint of blueberries (preferably organic)
- Preheat oven to 425*
- In a large bowl, whisk the spelt flour, brown sugar, baking powder, cinnamon, and salt.
- In another bowl, whisk the milk, eggs, maple syrup, vanilla, and coconut oil.
- Add the wet mixture to the dry mixture and stir to combine. Fold in blueberries.
- Prepare muffin tin with 12 greased muffin cups.
- Divide the batter equally among the prepared muffin cups.
- Bake 15 to 18 minutes until muffins are golden and a toothpick inserted into center comes out clean.
- Cool for a few minutes and remove.
I need to do more baking. Muffin success!