This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
Blueberry spelt muffins aren’t your average blueberry muffins. Tender, moist, and bursting with juicy blueberries (fresh OR frozen, take your pick!), blueberry spelt muffins make a perfect, on-the-go breakfast.
We take our blueberry muffins very seriously, which is why we know you’ll LOVE this recipe! Our blueberry spelt muffins are:
- made with spelt flour for a hearty, delicious muffin
- bursting with sweet blueberries
- easy to make and portable– the BEST kind of breakfast or midday snack!
- soft, tender, and packed with flavor
Spelt Blueberry Muffins
Using spelt flour in this blueberry muffin recipe gives it a delicious, nutty flavor and a unique twist on traditional muffins. Spelt flour has a nutty taste and it’s really easy to incorporate into baked goods (p.s. read more about our favorite ancient grains here!).
In case you haven’t noticed yet, we love spelt flour and bake with it often (i.e. our spelt chocolate chip cookies, spelt banana bread, and spelt Irish soda bread, to name a few!)
These blueberry spelt muffins have a tender texture from spelt flour, making them a delicious twist on the classic. Dare we say, we might prefer this version over traditional blueberry muffins!
how to make them
Ready to make blueberry spelt muffins? Like most muffin recipes, it’s pretty straightforward. For starters, you’ll need the following ingredients:
- sugar
- packed brown sugar
- vegetable oil
- eggs
- greek yogurt
- vanilla extract
- whole wheat spelt flour
- baking powder
- baking soda
- cinnamon
- salt
- blueberries (fresh or frozen both work just fine!)
Make sure you have plenty of muffin liners and a couple of good muffin tins. Those are pretty much the only special equipment items you need to get a delicious batch of these blueberry spelt muffins in the oven!
Here’s the quick step-by-step process, but be sure to scroll all the way down to the bottom of the page for the full recipe with all of the details:
- Prepare: Preheat the oven to 425°F and line a muffin tin with cupcake liners or spray with a nonstick spray (cupcake liners are always the easiest!).
- Mix: In a medium bowl, combine the sugar, brown sugar, oil, eggs, yogurt, and vanilla. In a separate bowl, whisk together the spelt flour, baking powder, baking soda, cinnamon and salt. Gently fold the dry ingredients into the wet ingredients and then fold in the blueberries.
- Bake: Fill the muffin tins about 3/4 of the way full, then place them in the oven for 5 minutes. After the first 5 minutes, decrease the oven temperature to 350°F and bake for another 17-20 minutes. Allow them to cool for 10 minutes, then remove from the muffin tins and cool them completely on a wire rack.
More Easy Quick Bread Recipes
- 19 Easy Quick Bread Recipes
- Brown Butter Skillet Cornbread
- Quick Barley Bread – No Yeast
- Chocolate Chip Muffins
baker’s tips for blueberry spelt muffins
- You don’t have to use muffin liners but they’ve always been our go-to since it just makes muffin removal THAT MUCH EASIER. If you choose not to use them, don’t forget to spray a coating of nonstick spray on the pan.
- A high baking temperature in the first five minutes will give you beautifully tall, bakery-style muffins. The higher temperature activates the baking powder right away, so they get taller than they would if you were to bake them at 350° the entire time.
We know you’ll love these blueberry spelt muffins! There’s nothing like a smear of butter on a warm blueberry muffin with a hot cup of coffee, am I right? Whether you’re making these blueberry spelt muffins for an after-school snack, or a Saturday breakfast, don’t forget that second batch! These will go FAST.
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- Our Banana Blueberry Baked Oatmeal is the ultimate breakfast, and you’d never know it! A break pudding-style dish, full of fruit and whole oats, this one’s perfect any morning of the week.
- These Banana Blueberry Muffins with Crumb Topping are a blueberry muffin indulgence! Tall muffins with a bakery-style crumb topping are tender and crunchy at the same time!
- Chocolate Chip Muffins with a Toffee Crumb Streusel are the next best thing to cupcakes! These are dreamy, perfectly sweet, and reminiscent of a Heath bar. Basically, you NEED these. 😉
CONNECT WITH SAVOR THE BEST!
Be sure to follow us on our social media accounts
Facebook * Instagram * Pinterest * Twitter * Youtube
Did you make this recipe? We would love to hear from you. Drop us a comment below.
Pin this now to find it later!
Pin It
Blueberry Spelt Muffins
If you make this recipe, please leave a star rating and comment.
Ingredients
- ½ cup sugar, 100 grams
- ½ cup packed brown sugar
- ⅔ cup vegetable oil
- 2 eggs
- 1 cup greek yogurt
- 1-½ teaspoons vanilla extract
- 2-¼ cups whole wheat spelt flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¾ teaspoon salt
- 2 cups blueberries, fresh or frozen
Instructions
- Preheat the oven to 425°F. Line 18 muffin tins with cupcake liners or spray the tins with nonstick spray.
- In a medium bowl, whisk the sugar, brown sugar, oil, eggs, yogurt, and vanilla.
- In a separate bowl, whisk the spelt flour, baking powder, baking soda, cinnamon, and salt.
- Gently fold the dry ingredients into the wet ingredients.
- Fold the blueberries into the batter.
- Fill the muffin tins and place in the oven at 425°F for 5 minutes.
- After 5 minutes, turn the oven down to 350°F and bake for another 17 to 20 minutes.
- Let the muffins cool in the tins for 10 minutes then remove them and let them cool completely on a wire rack.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
These look delicious! Could the yogurt be swapped with a dairy free milk somehow?
Yes, but you will get much better results if you use a dairy free yogurt or dairy free sour cream. The reason for that is because the culture in the yogurt or sour cream will enhance the leavening as well as make a more tender muffin. Also, because they are thicker than dairy free milk, the batter will be thicker and that will help the muffins rise more.
SO DELICIOUS THANK YOU!
I used 0% fat fage yogurt so the batter was a little thick but it still turned out amazing!
That’s wonderful! I’m so glad you enjoyed them. Thank you for sharing your experience with us.
What would happen if I halved the sugar content or no sugar? Other than sweetness, anything.
unfortunately, reducing the sugar or using alternative sugars will have a dramatic impact on the texture and moisture of the muffins. You can use coconut sugar without compromising the integrity of the recipe and you can reduce the amount of sugar by a few tablespoons.Otherwise, the muffins will turn out hard, dense, tough, and dry if you cut the sugar in half. Honey, sometimes works well in baked goods, however I haven’t tested this recipe with honey, so I don’t know the quantity.
I used coconut oil and coconut sugar turned out great ? also put it all in a round cake pan ?
that sounds great, thanks for the comment
Is there anyway to cut down the volume of added sugar, or replace it with maple syrup or applesauce?
You can but it will change the texture of the muffins. You could replace all of the sugar with coconut sugar if you want a less refined sugar but maple syrup wouldn’t work without some additional changes to the recipe (which I have not tested yet)
These muffins look wholesome, Dahn. I would love a few for my breakfast please 🙂
I will save a few for you Angie 😉
You DO use a lot of spelt flour, don’t you? 🙂 And it’s so good, why not? And perfect paired with blueberries in these muffins, I’ll bet. These look terrific — thanks.
So true, I use spelt quite a bit. It’s great in these muffins. Thanks for the comment, John