WILD-BLUEBERRY SPELT-OAT MUFFINS
Make everyday blueberry muffins more special by using good-for-you spelt flour, oats, and ground flaxseed and finishing with a sugar glaze and a touch of lemon zest.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h15m
Yield Makes 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners.
- In a large bowl, whisk together both flours, oats, flaxseed, baking powder, and salt. In another bowl, whisk together 1/2 cup milk, eggs, butter, vanilla, and granulated sugar. Whisk milk mixture into flour mixture. Gently fold in blueberries.
- Divide batter evenly among muffin cups, about 1/4 cup per scoop. Bake until a tester inserted in middles comes out with just a few crumbs, 22 to 24 minutes. Let muffins cool in pan 15 minutes, then transfer to a wire rack and let cool completely.
- Whisk confectioners' sugar with remaining 2 tablespoons milk until smooth. Add additional milk if needed, a drop at a time, to achieve a drizzling consistency. Dip muffins in glaze; set on rack to drip. Grate some lemon zest directly over top of each muffin; allow glaze to set fully before eating or storing. Muffins can be stored in an airtight container up to 3 days.
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Raushan Kumar Mandal
[email protected]Can't wait to try these muffins! Thanks for sharing the recipe.
Imposter Gaming
[email protected]These muffins sound delicious! I'm going to pin this recipe so I can make them later.
Conroy Robinson
[email protected]I'm definitely going to make these muffins for my next brunch party.
M Manik
[email protected]These muffins look so good! I can't wait to try them.
stevie sumbulero
[email protected]I'm going to try making these muffins with raspberries next time.
MagPrime Long
[email protected]I think these muffins would be better with a streusel topping.
Nafiis Abdi
[email protected]The muffins didn't rise very much.
CathySparks
[email protected]I found these muffins to be a bit dry.
Anju Gamage
[email protected]These muffins are a bit too sweet for my taste.
Shayan Shorts Editz (Shayaneditz)
[email protected]I made these muffins gluten-free by using gluten-free oat flour and spelt flour.
Naseer Nizami
[email protected]These muffins are a great way to get your kids to eat their oats.
Virginia Selowa
[email protected]I'm not a huge fan of blueberries, but I really enjoyed these muffins.
Kirabo doryn
[email protected]These muffins are perfect for a quick and easy breakfast or snack.
Ssali Saad
[email protected]I love the nutty flavor of the spelt flour in these muffins.
Sabelo Mnone
[email protected]These muffins are a hit with my family! They're always gone within a few days.
Nirob Shaik
[email protected]These muffins are so easy to make, and they're a great way to use up leftover oats. I love the combination of blueberries and spelt flour.
Teresa Wilkie
[email protected]I made these muffins with fresh blueberries from my garden, and they were delicious! The muffins were light and fluffy, and the blueberries were perfectly sweet and juicy.
ali Hamza
[email protected]These blueberry spelt oat muffins are amazing! They're so moist and flavorful, and the spelt flour gives them a slightly nutty flavor that I love. I'll definitely be making these again.