Barbara’S Spelt Blueberry Muffins

• 5 Tablespoons Butter, Softened
• 1/3 cups Sugar
• 1/2 teaspoons Salt
• 2 cups Spelt Flour (Can Substitute Whole Wheat Or White)
• 2 Tablespoons Lecithin (optional)
• 1 Egg
• 3/4 cups Milk Or Half-and-Half
• 1/4 cups Sour Cream
• 4 teaspoons Baking Powder
• 1 cup Blueberries (Can Substitute Any Fruit)

1. Blend together the butter, sugar, salt, spelt flour, and the lecithin. Set aside.
2. In another bowl mix together the egg, milk or half-and-half, and sour cream. When blended, add the baking powder. (Adding baking powder last gives the muffins more fullness and makes them not so heavy.)
3. Mix the wet ingredients into the dry ingredients. Lastly, add the blueberries. (Don't add more blueberries than the amount listed as that will change the batter to blue and they won't be so pretty.)
4. Spoon batter into a lightly greased muffin tin. Makes 6 large muffins, or 12 small ones. Bake 20 minutes at 375F.
5. Note: there are also times I cut the butter in half and substitute applesauce to make them even healthier, and they turn out great!

butter, sugar, salt, flour, lecithin, egg, milk, ubc, baking powder, blueberries

Taken from tastykitchen.com/recipes/breads/barbarae28099s-spelt-blueberry-muffins/ (may not work)