Just sweet enough and studded with blueberries, these sourdough spelt muffins are delicious! Spread them with butter warm out of the oven for a breakfast treat or pack them away in school lunches for a wholesome snack.
- 2 cups spelt flour
- 1/2 cup sourdough starter
- 1 cup kefir, buttermilk, or milk buttermilk, or milk buttermilk, or milk
- 1/2 cup honey
- 3/4 tsp. salt
- 2 large eggs, beaten
- 1/4 cup melted butter, coconut oil, or lard
- 3/4 tsp. baking soda
- 1-1/2 tsp. baking powder
- 2 cups fresh blueberries
- Before you wish to bake the muffins combine the flour, starter, and milk until just combined. Cover and leave in a warm place to ferment for 7 to 12 hours.
- Once fermentation period is up pre-heat oven to 425°F and combine honey, salt, beaten eggs, and melted fat in a medium bowl. Beat until combined. Sprinkle baking soda and baking powder evenly over fermented dough.
- Begin to mix in leavening agents while pouring in 1/3 of liquid mixture and dried fruit or nuts, if using. Repeat with second 1/3 of liquid. Sprinkle blueberries over batter and finish with last 1/3 of liquid mixture, mixing just to combine. The dough may be a bit stretchier than you are used to with a quick bread dough because of the fermentation process.
- Once all ingredients are mixed in thoroughly, divide batter amongst 12 to 16 muffin cups, depending on the size of the cups. Bake in preheated oven for approximately 20 minutes or until golden brown and puffed up.
Serve with butter, honey, or jam.