About this recipe:These muffins are moist, tender and very fruity. Blueberries are baked in a batter made with spelt flour. Enjoy for afternoon tea, elevenses or as a snack.
Makes: 12 muffins
375g spelt flour
2 teaspoons baking powder
1/4 teaspoon salt
100g caster sugar
2 eggs, beaten
125g butter, melted
1 teaspoon vanilla extract
220g fresh blueberries
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat the oven to 200 C / Gas 6. Grease or line a 12-hole muffin tin.
Sift the flour, baking powder and salt into a large mixing bowl and stir in the sugar.
Place the eggs, milk, butter and vanilla into a separate bowl and beat together.
Fold the egg mixture into the dry ingredients with a metal spoon, then gently stir in the blueberries. (Don't stir the blueberries too much or you will get purple muffins!)
Spoon the mixture into the muffin tin, filling them to just below the top. Place the muffin tin on the top shelf of the oven and bake for 20-25 minutes or until the muffins are well risen and lightly browned.
Let muffins cool in the tin for about 10 minutes before transferring to a wire rack to fully cool.
A very good muffin recipe. I used half spelt wholemeal flour and half spelt white flour, substituted raspberries for blueberries and reduced the sugar slightly so that I could sprinkle a little demerara on top before cooking. Have used this recipe twice and will use again. My teenage daughter eats these muffins for breakfast with yoghurt and a banana. - 27 Jun 2013