“It’s time to give the classic blueberry muffin a makeover,” writes Roxana Jullapat in her cookbook Mother Grains (out April 2021). She swaps out refined white flour for nutty, whole-grain spelt, a type of wheat that’s loaded with fiber, iron, and manganese. Spelt behaves similarly to all-purpose flour (but has more flavor!); you can swap it in a 1:1 ratio in most baked goods other than bread. Notes for this recipe: Jullapat prefers to use frozen blueberries because the fruit doesn’t get smashed while mixing the batter. If you’re using fresh berries, just fold them in extra gently. Don’t skip the spelt streusel topping. It adds delicious crunch to your muffins and helps keep them moist longer.
Ingredients
streusel
muffins
Preparation
Streusel
Step 1
Place a rack in middle of oven; preheat to 350°. Lightly coat a standard 12-cup muffin pan with nonstick spray or line with paper liners. Whisk spelt flour, granulated sugar, brown sugar, and cinnamon in a medium bowl. Add butter and toss to coat. Working quickly, smash in butter with your fingers until pieces are about pea-size. Chill streusel until ready to use.
Muffins
Step 2
Whisk spelt flour, baking powder, baking soda, cinnamon, and salt in a medium bowl until there are no lumps. Make a well in the center with your hands. Whisk egg, brown sugar, oil, buttermilk, and lemon zest in a small bowl. Pour into well and whisk to combine. Using a rubber spatula, gently fold in blueberries. Evenly divide batter among 8–10 muffin cups, filling each with about ¼ cup batter. Top each muffin with about 1 Tbsp. streusel; bake, rotating pan halfway through, until golden brown and a tester inserted into the center of a muffin comes out clean, 24–27 minutes. Let muffins cool in pan 20 minutes. Turn out onto a wire rack; let cool completely.
Do ahead: Muffins can be baked 2 days ahead. Store airtight at room temperature.
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