Blueberry spelt muffins
5 Dec 2017
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.
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Categories
- Meal Type: - Bake - Breakfast - Cupcakes & Muffins - Everyday - Quick & Easy - Snacks
- Cuisines: - USA
- Occasions: - Afternoon Tea - Mothers Day - Picnic
- Ingredients: - Berries - Other Flours
- Health and Diet: - Diabetic - Healthy
- Skill Levels: - Easy
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