Blueberry spelt muffins
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
Method
- 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.