Blueberry Spelt Muffins
Tender, moist whole wheat spelt muffins bursting with juicy blueberries. You can use fresh or frozen blueberries with this recipe.
Servings: 18 muffins
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
