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 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
Don’t overmix: Stir the batter just until the flour disappears.
Frozen berries work: No need to thaw the berries. Fold frozen blueberries in straight from the freezer to avoid purple streaks.
Even scooping: A large cookie scoop or ¼-cup measure gives evenly sized muffins that bake at the same rate.
Oven trick for tall tops: Start at 425°F for 5 minutes, then lower to 350°F to finish baking. This quick heat burst helps the muffins rise high with domed tops.
Storage: Cool completely before storing. Keep in an airtight container at room temperature for 2–3 days, or freeze for up to 2 months.
Nutrition
Serving: 1 serving | Calories: 308kcal | Carbohydrates: 49g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Cholesterol: 21mg | Sodium: 228mg | Fiber: 7g | Sugar: 13g
