These muffins are bursting with blueberries and we love the texture and flavour that comes with using exclusively Flourist Whole Grain Spelt Flour. You can easily double the recipe to make extra and freeze them for later.
Our Flourist Whole Grain Spelt Flour contains 100% of the original grain, and is rich in fibre and flavour. Your flour is freshly milled to order, shipped to you right away and never stocked in our warehouse.
Spelt Blueberry Muffins
~ adapted from Smitten Kitchen
5 Tbsp (70g) butter, melted and slightly cooled
1/2 cup (100g) sugar
1 lemon, zested
3/4 cup yogurt or buttermilk
1 egg
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 cups (215g) Flourist Whole Grain Spelt Flour
1 1/2 cups (255g) blueberries, fresh or frozen (don't defrost)
Sugar for garnish
Preheat oven to 375°F. Spray a muffin pan with nonstick spray or line with muffin liners. This recipe makes 9 muffins.
In a large bowl with the melted butter, whisk in sugar, lemon zest, yogurt, and egg until smooth. Add baking powder, baking soda and salt, and mix. Gently fold in the flour and blueberries with a spatula until just barely combined, don't over mix. Divide between prepared muffin cups and sprinkle 1/2 tsp sugar over the top of each muffin (this helps to create a crunchy muffin top).
Bake for 25-30 mins until muffins are golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes and then transfer to a wire rack.
11 comments
Just made this recipe today ~ total winner! Thank you!
Wow! Made these in mini muffin form and they were so good! Used maple and coconut oil instead cause it’s what we had around. Didn’t even have enough yogurt and they still came out so tasty! That zest is the trick;)
These were really delicious! Definitely going to make them again. I didn’t put the extra sugar on top and they were still plenty sweet enough.
These muffins are delicious, thank you! I haven’t baked with spelt flour before but looking forward to trying more of your spelt recipes.
I found you years ago through The First Mess, and so glad I did! I’ve made these 3 times this summer, they are incredible! Made as written but used 1/2 sifted spelt, 1/2 whole wheat red spring, based on what I had. Definitely the best muffins I’ve made in recent memory. I love the crunchy top. I freeze them after the are cooled and they reheat perfectly in my toaster oven! Thanks to you for your primo flours and to smitten kitchen for the original recipe! Sending good vibes from Ontario <3
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