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Blueberry Spelt Muffins

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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.

Close up of a spelt blueberry muffin.

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, nutritious muffin
  • bursting with sweet blueberries
  • easy to make and portable– the BEST kind of breakfast or midday snack!
  • soft, tender, and packed with flavor

healthy blueberry muffins

Since we use spelt flour in this blueberry muffin recipe, this is a healthier take on traditional muffins. Spelt flour carries a delicious, 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, healthy spelt banana bread, and spelt Irish soda bread, to name a few!)

With these blueberry spelt muffins, the spelt flour contributes to its flavor, nutritional profile, and its tender texture. Dare we say we actually prefer this version to the classic blueberry muffin!

Spelt blueberry muffins fresh out of the oven.

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!)
Blueberry muffins with a cup of coffee.

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:

  1. 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!).
  2. 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.
  3. 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

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.
Muffin broke in half showing blueberries inside.

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.



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Muffin broke in half showing blueberries inside.

Blueberry Spelt Muffins

Tender, moist whole wheat spelt muffins bursting with juicy blueberries. You can use fresh or frozen blueberries with this recipe.
4.67 from 9 votes
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Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 18 muffins
Calories: 308kcal
Author: Dahn Boquist


  • ½ cup sugar 100 grams
  • ½ cup packed brown sugar
  • 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


  • 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.



Serving: 1 | Calories: 308kcal | Carbohydrates: 49g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Cholesterol: 21mg | Sodium: 228mg | Fiber: 7g | Sugar: 13g

Dahn Boquist

Dahn is a retired nurse, recipe creator, home cook, baker, and self-proclaimed foodie. She loves creating in the kitchen and cooking for family and friends. She lives in Washington State with her husband and dog. When she isn't cooking or baking, you can usually find her spending time with her grandchildren or exploring the beautiful Pacific Northwest.

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4.67 from 9 votes (9 ratings without comment)
Recipe Rating


Saturday 16th of March 2024

These look delicious! Could the yogurt be swapped with a dairy free milk somehow?

Dahn Boquist

Sunday 17th of March 2024

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.

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