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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

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

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