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–+ servings
Blueberry muffin topped with butter on a stack of paper muffin cups.
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Spelt Flour Blueberry Muffins

These delicious Spelt Flour Blueberry Muffins make a great snack or breakfast. They're lightly sweetened, lower in fat, and high in natural protein.
Course Breakfast, Snack
Cuisine American
Keyword Fruit, Healthy, Low sugar, spelt
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 9 muffins
Calories 112kcal
Author Lauren Goslin

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

Weight Watchers points: 4

Nutrition

Calories: 112kcal | Carbohydrates: 13.5g | Protein: 2.9g | Fat: 5.5g | Fiber: 1.4g | Sugar: 5.7g