Food Storage Recipe: Spelt Blueberry Muffins

With so many types of grains available for food storage, sometimes it’s hard to keep them all apart. Spelt is a type of wheat grain that has a slightly nutty flavor, similar to that of hard red wheat. The whole grain resembles hard red wheat, but is slightly longer and more pointed. Like other wheat, spelt is a great source of protein, iron, potassium, and B vitamins.

Just like wheat, you can crack, grind, or cook the spelt berry. There are endless ways to use spelt flour in recipes; you can make bread, waffles, pancakes, hot cereal, cookies, muffins, and more.

If you are just substituting spelt flour for white or wheat flour, you may need to make a few adjustments to the recipe. Spelt flour doesn’t require as much water, and also doesn’t need to rise as high as wheat.

Try out this easy and healthy recipe for Spelt Blueberry Muffins that can be made almost exclusively from ingredients in your food storage.

These muffins are great in the morning for breakfast, or for a tasty snack to provide energy in the middle of the day.

Spelt Blueberry Muffins


4 Tbsp butter powder
2/3 cup white sugar
1/2 cup orange drink mix
1/3 cup dehydrated applesauce (reconstitute before using)
3 Tbsp whole egg powder
2 tsp vanilla
1/3 cup water
2 1/2 cup spelt flour
2 tsp baking powder
2 cup freeze dried blueberries (reconstitute before using)
2 tsp salt

1. Preheat oven to 375°F.
2. Combine butter powder, sugar, orange drink mix, reconstituted applesauce, whole egg powder, vanilla, and water in bowl. Mix well.
3. Combine spelt flour, baking powder, and salt in different bowl.
4. Add dry ingredients to liquid ingredients; mix gently.
5. Add rehydrated blueberries to batter; mix gently.
6. Bake in lightly-greased muffin pans for about 25-30 minutes.

*Click here for a PDF of the recipe.

Comments and feedback can be sent to feedback@ldsliving.com