Blueberry Spelt Muffins with Flax
Serves: makes 12 muffins
  • 2 ½ cups whole spelt flour (or King Arthur Multi-purpose GF Flour + 1 teaspoon xanthan gum)
  • ½ cup freshly ground flax meal (ground from approximately ¼ cup of whole flax seeds)
  • 2 teaspoons aluminum- free baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine grain sea salt
  • 2 teaspoons ground cinnamon
  • 1 large egg (or 1 Tbs. ground flax + 3 Tbs. warm water –allow to sit for 15 min.)
  • 1 cup buttermilk (or half milk, half yogurt)
  • 8 Tablespoons (1 stick) unsalted butter, melted and cooled slightly
  • 1 teaspoon pure vanilla
  • ½ cup pure maple syrup
  • 1 ½ cups fresh or frozen blueberries
  • Optional additions: chopped walnuts or pecans, shredded coconut, lemon zest
  • Streusel topping:
  • 1 Tablespoon butter
  • 1 Tablespoon whole spelt flour
  • 1 Tablespoon palm sugar
  • 2 Tablespoons rolled oats
  • 1 Tablespoon sunflower seeds
  • 1 Tablespoon pumpkin seeds
  • 1 Tablespoon raw honey
  • 1 teaspoon water
  1. Preheat oven to 400 degrees. Line a 12-cup muffin tin with unbleached parchment liners.
  2. Combine the dry ingredients in a large mixing bowl. In a separate bowl or in a blender, whisk together the eggs, milk, melted butter, vanilla, and maple syrup. Pour into the dry mixture and stir until just combined. Gently fold in the blueberries.
  3. Streusel topping – combine butter and flour in a small bowl mash together with a fork to combine. Add sugar, oats, and seeds to butter-flour mixture. Stir together honey and water and add to mixture. Combine well.
  4. Divide the batter among the muffin liners, sprinkle each with streusel topping and bake 22-30 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool on a rack.
Recipe by Pamela Salzman at