These spelt blueberry muffins are lovely, light and tender blueberry muffins made with wholemeal spelt flour. They are a healthy breakfast recipe which is easy to make and low in sugar and saturated fat.
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What you'll love about the recipe
- Spelt blueberry muffins have a delicious light and tender crumb. It's hard to believe they are a healthy option!
- Wholemeal spelt flour is much higher in fibre than standard white wheat flour. It's also naturally higher in vitamins and minerals
- There's just blueberries and a couple of tablespoons of honey to sweeten these sugar free spelt blueberry muffins. Spelt flour has a delicious, slightly sweet, nutty flavour which works perfectly in the recipe
- Quick and easy to make, your spelt flour muffins will be cooling on the counter in just 30 minutes!
Note that spelt flour contains gluten. If you are looking for a gluten free recipe, try these blueberry muffins with coconut flour.
Ingredients
Spelt flour. I used wholemeal spelt flour which is widely available in supermarkets.(You might also like this wholemeal spelt flour scones recipe)
Natural yogurt. This makes a super moist, delicious muffin and replaces much of the butter than you'd find in a standard muffin recipe. You'll need unsweetened yogurt, either Greek or non Greek. Greek yogurt is higher in protein, but if your yogurt is very thick, you may need to add a couple of tablespoons of milk to thin the batter a little.
Egg adds structure and extra nutrients to the mix. (I haven't tried making the recipe with an egg replacer.)
Olive oil or you could use another healthy cooking oil. If you use a solid oil such a coconut oil you'll need to soften it so that you can incorporate it easily into the mixture.
Honey. I find that just a couple of tablespoons of honey adds sufficient sweetness to these blueberry spelt muffins. Runny honey is best, but if you've only got a solid honey soften it in a pan so that it mixes in easily.
If you prefer you can use another liquid sweetener such as maple syrup.
Blueberries. You can use either fresh blueberries or frozen fruit straight from the freezer. Frozen blueberries might stain the mixture purple, but they'll taste every bit as delicious!
Baking powder and bicarbonate of soda (baking soda). I've added both of these raising agents to the recipe as it makes the muffins lighter in texture without risking the unpleasant soapy taste you can get from too much baking powder.
Optional ingredients
I love the mild, nutty sweetness of spelt, but if you prefer you can add an extra flavour to the muffins. Try a teaspoon of vanilla extract or half a teaspoon of cinnamon. Or add a little grated lemon zest for spelt lemon blueberry muffins.
How to make spelt blueberry muffins
Preheat the oven to 180 degrees.
Line the muffin tray with paper cases. This recipe makes 6 large muffins.
Add the yogurt, egg, oil and honey to a mixing bowl and stir thoroughly until well mixed.
Separately, add the baking powder and bicarb to the flour and stir. I do this in the pan of the weighing scale so I don't have extra washing up;)
Add the flour mix to the yogurt mix and stir gently. Be gentle at this point to ensure that your muffins have a lovely tender crumb. It doesn't matter if the mix looks a little lumpy, but make sure that are no big clumps of flour.
The batter should be thick, and just fall from the spoon. If the mixture seems too thick add a tablespoon or two of milk.
Add the blueberries and stir in gently.
Spoon the mixture into the lined muffin tin.
Bake in a preheated oven for 18 minutes. The baked muffins should be golden and springy.
Cool on a wire rack.
Recipe tips
If you've only got a 12 hole muffin tray, just line 6 of the holes, or double the mixture.
If your muffin tray capacity is a little smaller, you'll get one or two extra bonus muffins! You can see in the picture that my muffins slightly overflowed the holes;)
Serving and storage
Spelt flour blueberry muffins are an ideal make-ahead healthy breakfast, and they are easy to eat on the go. Add a piece of fruit and a handful of nuts for optimal nutrition!
They are also a delicious snack with coffee or your favourite cuppa.
Store spelt flour muffins in an airtight container at room temperature for up to 3 days. If it's very warm, store them in the fridge.
Spelt blueberry muffins also freeze well. Seal them in a bag or airtight container and freeze for up to 3 months.
No, you can use blueberries straight from the freezer when making blueberry muffins. They'll defrost as the muffins are baking. Defrosted blueberries will become mushy, and the juice will leak into the muffin mixture.
Yes, these spelt flour blueberry muffins are healthy and nutritious. They are low in added sugar (no refined sugar!), low in saturated fat, and they are also a good source of fibre and protein. The combination of fibre and protein will help to keep you feeling full, and there are less than 200 calories in a large muffin.
Other healthy muffin recipes
You might also like these other healthy muffin recipes. They are all low in added sugar, low in saturated fat and made from nutritious ingredients.
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Recipe
Spelt Blueberry Muffins
Equipment
- mixing bowl
- 6 or 12 hole muffin tray
- paper muffin cases
Ingredients
- 150 g spelt flour
- 120 ml natural yogurt Greek or non Greek
- 1 egg large
- 2 tablespoon runny honey
- 2 tablespoon olive oil or another healthy oil
- 1.5 teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- 100 g blueberries fresh or frozen
Instructions
- Preheat the oven to 180 degrees (160 fan). Place 6 muffin cases into the tin.
- Add the yogurt to a mixing bowl and stir in the egg, oil and honey. Mix thoroughly.120 ml natural yogurt, 1 egg, 2 tbsp olive oil, 2 tbsp runny honey
- In a separate bowl (or your weighing scale) add the bicarbonate of soda and baking powder to the flour and stir through.1.5 tsp baking powder, ¼ tsp bicarbonate of soda, 150 g spelt flour
- Add the flour mix to the yogurt mix. Stir lightly to mix together. Be gentle, as long as there are no big clumps of flour it doesn't matter if the mix looks a little lumpy.
- The muffin batter should just be able to drop from a spoon in clumps. If you've used a very thick yogurt, you may need to add a splash of milk so that the mixture is not too thick.
- Lightly mix in the blueberries. Spoon the muffin mixture into the lined muffin tin.100 g blueberries
- Bake for 18 minutes until the muffins are set and springy to the touch.
- Cool the spelt blueberry muffins on a wire rack.
Notes
- If you've only got a 12-hole muffin tray, just line 6 of the holes, or double the mixture.
- This recipe makes 6 large muffins. If your muffin tray capacity is a little smaller, you'll get one or two extra bonus muffins!
- Store spelt flour muffins in an airtight container at room temperature for up to 3 days. If it's very warm, store them in the fridge.
- Spelt blueberry muffins also freeze well. Seal them in a bag or airtight container and freeze for up to 3 months.
Nutrition
Please note nutritional information is per serving and is provided for guidance only.
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