Name: Blueberry spelt muffins
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 cups of spelt flour; ½ cup of sugar; 2 tsp baking powder; 1 pinch of salt; 2 medium eggs; ⅓ cup unhydrogenated vegetable oil; 1 cup of buttermilk or kefir; 1 tsp vanilla extract; 1 cup of blueberries

Blueberry spelt muffins

5 Dec 2017

by Wholeness

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

Blueberry muffins are classic, of course, and very popular but tend to be full of sugar - particularly shop-bought ones. These spelt blueberry muffins are rather more healthy - here I made them with kefir, but you can use buttermilk or yogurt too. I reduced the sugar content to only half a cup of unrefined cane sugar - you can use maple/agave syrup or Stevia if you like. They are perfect for breakfast, with your midday coffee or afternoon tea.

Ingredients

2 cups of spelt flour
½ cup of sugar
2 tsp baking powder
1 pinch of salt
2 medium eggs
⅓ cup unhydrogenated vegetable oil
1 cup of buttermilk or kefir
1 tsp vanilla extract
1 cup of blueberries

Instructions

Preheat the oven to 190°C.
Mix the flour, sugar, baking powder and salt in a bowl.
In another bowl, whisk the eggs lightly, then add the kefir, oil and vanilla extract.
Combine the wet and dry mixtures. Gently fold in the blueberries.
Line a muffin tin with paper cases and fill them with the mixture.
Bake for 20-25 minute until golden brown, then move them to a wire-rack to cool.