Spelt Blueberry Muffins
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.
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
Calories: 191kcalCarbohydrates: 27.3gProtein: 7.8gFat: 6.9gSaturated Fat: 1.3gFiber: 3.5gSugar: 8.5g
Tried this recipe?Let us know how it was!
