These delicious Spelt Flour Blueberry Muffins make a great snack or breakfast. They're lightly sweetened, lower in fat, and high in natural protein.
Miki is almost four now, and she, like all of my kids, loves the kitchen.
We have what are known as 'treat days' around here, where the kids make their own preferred sweet treat on those certain days.
As Miki is still a bit too young to make her own treat, I make one for her, and lately, she is always requesting today's blueberry muffins!
These are really delicious, and they're great for anyone watching their sugar intake, as there's only TWO tablespoons for the whole batch of nine.
That breaks down to less than one teaspoon per muffin, which is pretty darn good.
The blueberries add a nice natural sweetness, while the yogurt buffers the carbs with it's protein content.
All in all, this is a very healthy snack choice!
Ingredients and substitutions
- Whole spelt flour - Whole wheat or einkorn will work well.
- Baking powder
- Baking soda
- Sea salt
- Plain yogurt - I use full-fat, regular yogurt, NOT Greek yogurt.
- Grapeseed oil - Melted coconut oil or butter will also work; I also like using olive oil.
- Honey - Maple syrup also works.
- Water
- Egg - Flax and chia eggs typically work well in muffin recipes, though I haven't tried either.
- Vanilla extract
- Cinnamon - Optional, but I love the flavor it adds!
- Blueberries
Recipe steps
First, mix the dry ingredients in a large bowl.
In a separate bowl, mix the wet ingredients; I usually mix them in a measuring pitcher.
Add the wet ingredients to the dry bowl; gently stir the mixture together a couple of times, then add in the blueberries (see tips below for avoiding blue muffins).
Again, gently stir the mix until all is moistened.
Divide the batter among nine muffin cups and bake for 11-14 minutes.
Tips and tricks
The main tip with muffins is DON'T over mix. Gently stir the ingredients just until the flour and other dry ingredients are moistened.
To keep your muffins from turning blue:
Toss fresh blueberries with some flour before adding them to the batter. Be sure to shake off the excess flour, so as to not throw off the recipe.
For frozen blueberries, simply rinse them until the water runs clear before adding them to the batter.
Try adding a handful of white chocolate chips for a fun variation! My kids love this.
Looking for a gluten-free blueberry muffin recipe? Try my Soaked Oatmeal Blueberry Muffins!
Spelt Flour Blueberry Muffins
Ingredients
DRY INGREDIENTS:
- ¾ cup whole spelt flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ teaspoon cinnamon optional
WET INGREDIENTS:
- ½ cup plain yogurt (NOT Greek yogurt)
- 3 Tablespoons grapeseed oil
- 2 Tablespoons runny honey
- 2 Tablespoons water
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup blueberries I use frozen
Instructions
- Preheat the oven to 350 degrees.
- Mix together the dry ingredients in a large bowl.
- In a separate bowl, whisk together the wet group of ingredients.
- Make a well in the center of the dry mix and pour in the wet ingredients.
- Gently stir the mix a couple of times, then add in the blueberries.
- Continue to gently stir the batter until the ingredients are moistened. Be careful not to over mix.
- Divide the batter among nine paper muffin cups. Add a few extra blueberries to the tops, if you like.
- Bake 11-14 minutes or until tops are springy to the touch.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
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