Spelt Blueberry Muffin Recipe

Spelt is a species of wheat, a grain with a deep nutlike flavor that is very similar to hard red wheat. It is planted in the fall and harvested in the summer. The seed resembles hard red wheat, although it is a bit longer and more pointed. Spelt, just like wheat, is a good source of protein, iron, potassium and B vitamins.

Cooking with spelt is very similar to wheat. You can crack, grind or cook the spelt berry. You can make bread, waffles, pancakes, hot cereal, cake, muffins, cookies, crackers, pasta and more. There are some variations in the recipes because spelt doesn't require as much water and doesn't need to rise as high as wheat. Enjoy!


4 tablespoons butter powder
2/3 cups white sugar
1/3 cups dehydrated applesauce (rehydrated)
3 tablespoons whole egg powder
2 teaspoons vanilla
1/3 cup water
1 1/2 cups spelt flour
2 teaspoons baking powder
1 teaspoons salt
2 cups freeze-dried blueberries (rehydrated)

   1. Preheat oven to 375 degrees F.
   2. Combine butter powder, sugar, orange drink mix, applesauce, whole egg powder, vanilla and water in a bowl. Mix well.
   3. Combine spelt flour, baking powder and salt in a different bowl.
   4. Add dry ingredients to liquid ingredients and mix gently.
   5. Add blueberries (rehydrated) to batter and mix gently.
   6. Bake in lightly greased muffin pans for about 25-30 minutes.
   7. Makes about 12 medium sized muffins. 
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