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.