It’s hard to beat a blueberry muffin, so I decided I needed to try making a more nutritious whole grain blueberry muffin using spelt and whole wheat flours – and also adding pecans. One with complex grains and little sugar. The recipe below is a variation of the Guest-Supper Muffins on page 709 of Farm Journal’s Homemade Pies, Cookies & Bread, 1983.
Whole Grain Blueberry-Nut Muffins
1 cup spelt flour
1 cup whole wheat flour
2 ½ tsp baking powder
½ tsp salt
½ cup chopped pecans
½ cup shortening
2 Tbl blue agave
1 jumbo egg well beaten
¾ cup soy milk [I find that soy milk can usually be substituted for milk in most recipes. If milk doesn’t bother you, you can use regular milk.]
1 cup blueberries
Mix dry ingredients together in a mixing bowl.
Cut in shortening until crumb is about the size of small peas. Mix in the chopped nuts. Make a big hole in the center of mixture.
Combine blue agave, egg, and soy milk. Pour into hallow in flour mixture.
Stir until batter is mixed, but not smooth. The batter should be lumpy.
Gently fold in the blueberries. Be careful not to stir too much.
Fill greased muffin-pan cups OR fill 12 baking cups [I used the baking cups because 1) this cuts down on the amount of grease you’re using in baking, and 2) you have an easier cleanup.]
Bake at 400 degrees for 25 minutes, or until done.
Makes 12 muffins.
This is a very satisfying blueberry-nut muffin. I tend to like my blueberry muffins a bit sweet, but this was okay. Not sweet, but quite nice anyway. I could easily make these again and be happy with them. Ron found the muffins to be just right.