Spelt Blueberry Muffins

Spelt Blueberry Muffins


28 people made this

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
  • 300ml milk
  • 125g butter, melted
  • 1 teaspoon vanilla extract
  • 220g fresh blueberries

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Preheat the oven to 200 C / Gas 6. Grease or line a 12-hole muffin tin.
  2. Sift the flour, baking powder and salt into a large mixing bowl and stir in the sugar.
  3. Place the eggs, milk, butter and vanilla into a separate bowl and beat together.
  4. 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!)
  5. 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.
  6. Let muffins cool in the tin for about 10 minutes before transferring to a wire rack to fully cool.

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Reviews (4)


Excellent recipe. I used Organic Spelt flour and substituted the sugar with 'Truvia' a natural sugar free alternative from the Stevia leaf. The only problem is one is never enough! - 08 Feb 2014


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


I made these last night and I didn't have any scales but they turned out beautiful. I made 6 large ones - 22 May 2013

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