Blueberry oat (or spelt) muffin

This recipe comes from the first edition of the iconic “Joy of Cooking”, except I replaced about half of the flour with spelt (or oat) flour. It works with either, and probably most other alternative flours.

Whole grain flours add an interesting cosy flavor, and because they are lower in gluten, they give you a super soft and tender crumb.

I like these muffins because unlike more modern versions that are basically cake-in-disguise, they are much less sweet and have just the right texture, almost like a comforting soft bread. Don’t skip the sugar on top for that extra crunch.

You will need:

A muffin tin (12)

Paper cups (if you don’t have them, crumple squares of parchment paper or butter the pan)

145g flour (1 cup)

70g oat or spelt flour (3/4 cup)

2 teaspoons baking powder

1/2 teaspoon salt (3g)

67g sugar (1/3 cup)

183g milk (3/4 cup) buttermilk, or yogurt

57g butter, melted (4 tablespoons)

2 eggs

1 cup blueberries, fresh or frozen (about 200g)

Crunchy sugar (demerara, turbinado, sugar in the raw) (optional)

Turn on the oven 400 F (200C)

In a bowl, whisk the eggs with the sugar, melted butter, milk and salt. 

Add the flours and baking powder, then the blueberries 

Mix as little as possible. Stop when there’s no more dry flour, and before its completely smooth.

Spoon in the paper cups. (If you don’t have them, make sure the mold is well oiled or buttered.)

Sprinkle with a little crunchy sugar.

Bake for 20 to 25 minutes until puffed and golden. If you’re not sure, give it a gentle poke and it should spring back.

These are best fresh, still warm with a little butter. (or a lot!) 

Variations:

Use a different berry/fruit, or add a flavoring like lemon zest or cardamom.

You could increase the amount of sugar for a sweeter, cake-like muffin.