Liv's Homemade Spelt Blueberry Muffins

    Liv's Homemade Spelt Blueberry Muffins

    (5)
    30min


    13 people made this

    Some awesome and healthy blueberry muffins for those against boxed muffin mixes :P

    FreshandLegit Oregon, United States

    Ingredients
    Serves: 12 

    • 3 cups (375g) Spelt Flour
    • 2 tsp baking powder
    • 1/4 tsp salt
    • 1/2 cup caster sugar
    • 2 eggs, beaten
    • 1 1/4 (310ml) cups milk
    • 125g butter, melted
    • 1 tsp real vanilla extract
    • 1 1/2 cups fresh blueberries

    Directions
    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat the oven to 200 C.Grease a 12-cup muffin tin or place a muffin paper in each slot (I like the muffin papers better ^_^)
    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 whisk together well.
    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 cups, 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. Leave the muffins in the tin for about 10 minutes or they are going to fall apart! Turn the muffins onto a wire rack to cool (if you have one) and then serve = )
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    Reviews and Ratings
    Global Ratings:
    (5)

    Reviews in English (5)

    FreshandLegit
    2

    Thanks for the recipe babe love you! <3  -  22 May 2009

    by
    7

    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  (Review from Allrecipes UK & Ireland)

    by
    7

    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  (Review from Allrecipes UK & Ireland)

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