Spelt Berry Muffins

Did I mention that I was in the midst of a muffin phase?

Truth be told, I was never a huge fan of muffins. I always thought they were somewhat of a middle item – not really a sweet treat in the way of a dessert, and not really a health snack in the way of a carrot stick. It seemed to me that muffins were something that often were marketed as a healthy snack choice, but in reality, they were loaded with sugar and empty carbs. When I did buy a muffin at a coffee shop once in a blue moon, there were mostly very sweet with the kind of dry flaky crumbly texture that I did not like in cakes.

But due to my breakfast stump with Magnus, I am trying to understand the ways of muffins. And learning that muffins can be moist, dense, rich, healthy and interesting.

Muffins mean different things to different people and fortunately – we don’t all like the same things in the same way.

Like these spelt berry muffins. My husband loves them but my son is not too crazy about the studded berries. He prefers his berries outside of the muffins, by themselves, neatly separated from one kind of berry to another. But some of his friends at school love them. Spelt flour has a nutty flavor and contains protein, Vitamin B and E, folate, magnesium and iron. There is hemp seeds for DHA Omega 3 and berries are super-foods with powerful antioxidents and – especially blackberries – a great source of DHA Omega 3 fatty acids.

You can use any kind of seasonal fruit, but mixed berries, I find, are particularly beautiful, and you can use frozen berries.




Spelt Berry Muffins


1 cup spelt flour

1 cup whole wheat flour

1 tablspoon baking powder

1 tablespoon ground hemp seeds

1/2 teaspoon salt

2 large eggs

1 cup milk

1/3 cup light brown sugar

1/4 cup (1 stick) butter, melted

1 teaspoon vanilla extract


1. Preheat ovens to 380 degrees. Grease a 12 muffin pan.

2. In a bowl, mix together the flour, baking powder, hemp seeds and salt until well blended.

3. In another bowl, mix together the 2 eggs, milk, brown sugar, the butter and vanilla.

4. Gradually mix the dry ingredients into the wet, without overmixing. It should still be clumpy and not completely smooth or the batter will become too dense and gluey.

5. Pour the batter into the muffin molds, add the berries and bake for 15-17 minutes.

6. Let cool and serve.



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