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Blueberry spelt muffins are moist and tender, with juicy berries in every bite. The batter uses whole-grain spelt flour for muffins that rise tall and stay soft. Unlike dense whole wheat muffins, these strike the perfect balance; hearty but still light, with crisp tops, warm cinnamon, and plenty of blueberries.
Craving more muffins? My Banana Blueberry Muffins combine two classics in one tender, fruity bake.
Here’s Why This Spelt Muffin Recipe Works
Nutty but light: Whole wheat spelt flour adds a toasty, nutty flavor and tender structure without the dense, heavy texture you sometimes get from whole wheat muffins.
Moist crumb: Greek yogurt keeps the batter creamy and the muffins soft and rich, locking in moisture without butter or oil overload.
Sugar balance: A mix of brown sugar and granulated sugar adds caramel notes, tenderness, lift, and those golden muffin tops.
Bakery-style rise: Starting at a high oven temperature gives a quick spring for tall, domed muffin tops, then reducing the heat ensures the centers bake through without drying out.
Want something lighter? My Low Fat Blueberry Muffins are soft, fruity, and lower in fat without losing flavor.
Recipe Tips
Mix with a light hand: Gently fold the batter just until the flour disappears. Overmixing develops gluten and makes the crumb dense.
Use frozen berries straight: No need to thaw the berries. Add frozen blueberries directly to the batter to keep them intact and avoid purple streaks.
Scoop evenly: A large cookie scoop or ¼-cup measure gives uniform muffins so they rise evenly and bake at the same rate.
Rest in the pan: Let muffins cool in the muffin tin for a few minutes before removing. This keeps them from tearing while they’re still delicate.
Cool completely before storing: Warm muffins trap steam, which leads to condensation and soggy texture. Let them cool fully on a wire rack first.
Whole Wheat Spelt Blueberry Muffins
Blueberry spelt muffins strike the sweet spot between hearty and tender. They have whole-grain flavor, juicy blueberries, a hint of cinnamon, and soft crumb all in one bite. Enjoy them fresh from the oven with coffee or tea, or for quick breakfasts and snacks through the week. For another cozy muffin recipe, try my Banana Chocolate Einkorn Muffins.
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Blueberry Spelt Muffins
If you make this recipe, please leave a star rating and comment.
Ingredients
- ½ cup granulated sugar, 100 grams
- ½ cup brown sugar, 100 grams
- ⅔ cup vegetable oil, 145 grams
- 2 large eggs
- 1 cup plain Greek yogurt, 240 grams
- 1 ½ teaspoons vanilla extract
- 2 ¼ cups whole wheat spelt flour, 150 grams
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- 2 cups fresh or frozen blueberries
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
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!More Recipes Using Spelt Flour
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