Moist Spelt blueberry muffins are a slightly healthier alternative to wheat muffins and gentle on your digestion. This spelt blueberry muffin recipe is super moist, with a combination of white spelt and wholegrain spelt flour, light brown sugar, soured cream and is what I call a 'quick bake'. My blueberry muffins are quick they only take 15 minutes to whip up using the muffin wet and dry method, then 20 minutes to bake.
Takes = 15 mins
Bakes = 20 mins
Makes = 6 large or 8 smaller muffins
- White Spelt Flour – 75g (1/2 cup + 3 tbsp)
- Wholegrain Spelt flour – 75g (1/2 cup + 3 tbsp)
- Baking Powder – 1/2 tsp
- Bicarbonate of soda (baking soda) – 1/2 tsp
- Ground cinnamon – 1 tsp
- Optional salt – 1/8 tsp
- Light Brown sugar (or white) – 85g (1/2 cup loosely packed)
- Large egg – 1
- Soured cream or Greek yoghurt – 80g (heaped 1/3 cup)
- Oil – 60ml or 85g melted butter
- Zest of 1/2 lemon (optional)
- Fresh or Frozen blueberries (gently rinsed but still frozen) – 150g divided (1 cup)
OVEN preheat 170˚C fan and position rack to the lower third of the oven, and prepare your muffin tray by greasing or using paper cases.
WHISK all dry ingredients; flour, cinnamon, baking powder, baking soda and sugar
COMBINE all wet ingredients; oil, eggs and soured cream. Gently fold in 100g blueberries.
SCOOP into tray 2/3 full for smaller muffins, a full paper case for larger muffins. Then top with extra blueberries before baking.
BAKE for 15 to 20 minutes. Cool for at least 10 minutes. The muffins taste best to enjoy cooled and not straight from the oven. Even super moist the following day.
Sue Maree P Baking Tips
- No Paper liners – grease your muffin tin with a little melted butter
- No oil – try melted butter or non dairy butter
- No soured cream then natural yoghurt will work