Spelt and blueberry muffins
Shades of blue on my plate
Published originally on my blog on 2 June 2012
Saturday mornings. Filled with deep kisses and sun rays coming through the bedroom window.
Waking up to the smell of fresh coffee brewing, and crisp, clean air breezing through the open balcony doors.
Calm mornings, filled with shades of blue in the sky and shades of blue on my plate.
Summer is finally upon us and it's bearing gifts in the form of small, round, dark berries. Blueberries rolling on my kitchen counter, every which way. I miss a few and they end up on the floor. I pick them up, swiftly, and give them a rinse. They're okay.
Saturday mornings. Filled with the smell of muffins baking in the oven. Spelt, blueberries, sugar, butter, yoghurt. He can't wait to taste them but he need not wait long. They're almost there.
I have to stop him from eating one; they're too hot. He waits, he's patient. Until he's not anymore. He greedily eats one, I take one too. I can't believe it. Each mouthful is better than the last. They're so incredibly light, so intensely aromatic. Sweet but not overly so. With nutty, earthy accents from the spelt—oh how I love spelt. Their crunchy top, thanks to a light sprinkling of demerara sugar, makes me smile and the juicy, sweet blueberries are there, you can taste each and every one.
He looks at me and I can see it in his eyes. He wants another one. I'm afraid they will last no more than a day. That's a good thing.
*Listen to this and dream away... I know I will.
Blueberry and Spelt Muffins
I usually avoid including baking soda in my bakes as I really dislike the flavor that it imparts on my sweet creations yet in these little cakes, you can hardly tell there's any. Same as in this strawberry cake.