I feature Grapewood Farm flour in this recipe. They give me a discount in exchange for promoting their products, but I only promote companies I highly value.
This post got an update on 2.15.22
These muffins are slightly sweet, slightly tangy, and bursting with blueberry flavor. Finely shredded yellow squash adds some extra veggies to your diet, and the spelt flour from Grapewood Farm ensures they are nutritious and easy to digest. Check out the recipe below, and leave me a comment letting me know what you most love about muffins.
What I Love About Muffins
I just love muffins. They’re so friendly. But before I say any more about muffins, I need to clarify which kind I like. There are the kind that are just cute-shaped cakes that don’t do much more for you than normal cake would, and then there are the kind that are more bread-like and wholesome. Not too dry, but not really oily either. With oats. This is the kind I love.
Justin loves them too. Last summer we were visiting my grandparents’ house in western New York. My aunt had brought muffins, and my grandma had made granola, and there was good toast, and a lot of breakfast options in general. So I asked Justin if he wanted a muffin or toast with his granola. He had just woken up and was still kind of stumbling around. He hadn’t said too many words yet. In a rather mid-western accent, he croaked out “MAHFIN.” I started laughing at him and promptly imitated the way he said muffin. Now it’s a running joke whenever there is a muffin in the room.
How to Make These Wholesome Muffins
So for this batch of muffins, I had a lot of yellow squash on hand. You can also use zucchini. Also, my co-worker had brought some blueberries into work that, surprisingly, no one was really eating. So I snagged those (don’t worry, I’ll bring in the muffins tomorrow for everyone) and decided to combine the two ingredients into a delicious, wholesome, and very friendly muffin.
I used spelt flour from Grapewood Farm. Grapewood Farm mills the flour just before shipping, which ensures that little nutrition is lost. I store the flour in the freezer to preserve the nutrition. Spelt is an ancient variety of wheat that is lower in gluten and easier to digest for most people.
The night before I planned to make these muffins, I soaked the flour in liquid whey that I had leftover from straining homemade yogurt. If you don’t have liquid whey, you can also use plain yogurt. The next day, I added the usual muffin ingredients to the batter: melted butter, eggs, baking soda, spices, salt, and vanilla extract. After thoroughly whisking that up, I stirred in some finely shredded yellow squash and fresh blueberries. Then I divided it between a muffin pan and baked it at 350 degrees Fahrenheit for about 20 minutes.
These nutritious muffins are easy to make with a little planning ahead. I hope you make them for your family, and let me know how they turn out!
Thanks for reading, and I’ll see you next time.
Wholesome Blueberry & Summer Squash Spelt Muffins
- Muffin pan
- 2 cups spelt flour I love to use Grapewood Farm flour. Find the link in the notes below.
- 2 cups yogurt or liquid whey
- 1/2 cup sprouted oats
- 1/2 cup coconut sugar or maple syrup
- 1/4 cup melted butter or coconut oil
- 2 eggs
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp ginger
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1 cup finely grated yellow squash or zucchini
- 1 cup blueberries
- The night before you plan to make the muffins, combine the yogurt/whey with the flour. Let sit out at room temperature for at least 8 hours and no more than 16 hours.
- When ready to bake the muffins, preheat the oven to 350 degrees Fahrenheit. Butter a muffin pan. Add to the batter the oats, coconut sugar, melted butter, eggs, spices, salt, baking soda, and vanilla. Whisk well.
- Stir in the grated squash and blueberries just until combined. Divide evenly between the muffin pan. Bake for about 20 minutes or until an inserted fork comes out clean. Let cool in pan for about 10 minutes, then remove and cool completely on a rack.