Wholesome Blueberry & Summer Squash Spelt Muffins

Rebekah Kuk

Make these deliciously wholesome muffins, featuring soured grains, shredded summer squash, and fresh blueberries.

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Prep Time 10

Soak flour and yogurt/whey the night before 1

Servings: 12

Course: Snack

Cuisine: American

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.

*Grapewood Farm is my first choice when it comes to flour. They grind the wheat before they mail it, which keeps the nutritional value high.

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