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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: USA
Calories: 1234
Ingredients Method

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

Method
 

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