These jumbo blueberry spelt muffins are soft, moist and bursting with blueberries on the inside and it has a beautiful crisp golden crust on the outside.
One of my all-time favourite muffins, as you have probably already guessed by now, is blueberry. Therefore I thought that it would only be right for the “blueberry muffin” to make the grand appearance on the blog first. I have been working on a few different muffin recipes, that I will be releasing over time, as I am happy with them and I am pretty excited about those ones too.
These blueberry spelt muffins are super quick and easy to make but above all, they are deliciously scrumptious. I have been experimenting with spelt flour in my recipes as I have some family members who have a wheat intolerance, which I have noted in some previous blog posts. If you are keen to try out some other spelt flour recipes, you can take a look at these ones: Date, Walnut & Banana Loaf, Spelt Brioche Bread and Spelt Hamburger Rolls.
Jumbo Muffins vs Traditional
For this muffin recipe, I chose to make 8 jumbo-sized muffins. To give you a better indication of the size, this is the size that you will get at your coffee shops or bakery takeaways. These muffins are larger than your regular ones and if you prefer, you can easily make a batch of smaller muffins. This recipe can be used to make muffins of different sizes, without any hassles. When decreasing the muffin size, please bear in mind that the baking time will decrease accordingly. I usually bake 10 -11 regular-sized muffins for 25 – 30 minutes at 180℃.
Oil vs Butter
Many muffin recipes are traditionally made with butter but through my various trials, I have been much happy with the end result of the ones made with oil. Muffins baked with oil definitely have an amazingly soft texture and they definitely stay moist for longer.
Frozen vs Fresh Blueberries
It is always a toss-up between frozen vs fresh with regards to blueberries. Blueberries are not available all year round and it is not always possible to get your hands on fresh blueberries therefore I have chosen to use frozen blueberries for this recipe. Just a side note – Woolworths has an amazing pack of Freshly Frozen Blueberries that comes in a convenient, resealable bag. I love these blueberries as they work amazingly well in this recipe. PLEASE DO NOT THAW / DEFROST THE BLUEBERRIES as the juices will leak and turn your mixture purple.
How to store the blueberry muffins
These blueberry spelt muffins store really well for up to 3 days in an airtight container. I personally prefer to place any extra muffins, that have not been consumed on the day, into a ziplock bag and pop them straight into the freezer. They will store perfectly for up to 1 month. When you are ready to use, remove from the freezer and allow to defrost at room temperature or reheat in the microwave or oven. One of my favourite ways to reheat is to place the defrosted muffin into the oven at 180℃ for 10 minutes. This results in the muffin becoming crisp on the outside once again! It is well worth the effort.
If you make this recipe I would love to hear about it!
Please leave a comment below.
Thank you for visiting, until next time, stay blessed
Blueberry Spelt Muffins
- 2½ Cups Spelt Flour
- 2 Teaspoons Baking Powder
- ½ Teaspoon Bicarbonate of soda
- ½ Teaspoon Salt
- 1 Cup Sugar
- 2 XL Eggs
- ½ Cup Sunflower Oil
- 2 Teaspoons Vanilla Essence
- 1 Cup Double Cream Plain Yoghurt
- 250 Grams Blueberries (Frozen)
- Preheat oven to 180°C
- Mix the eggs and sugar together until light and fluffy.
- Add in the sunflower oil, vanilla essence and yoghurt and mix until well combined.
- Sift the dry ingredients (Spelt Flour, Baking Powder, Bicarb, and Salt) together.
- Add the sifted ingredients into the wet mixture and gently fold in until you have a smooth homogenous mixture.
- Gently fold in the frozen blueberries by hand until just combined. Do not over mix as the blueberry colour will leak into the mixture if it is overmixed. You will be left with a thick batter that you will easily be able to scoop.
- Divide the mixture equally between the paper-lined muffin cups.
- Bake for 35 – 40 minutes until golden brown or until a skewer inserted into the centre of the muffin comes out dry.
- Delicious eating hot out the oven or allow to cool if prefered!
- Spelt flour can be replaced at a ratio of 1:1 with cake flour.
- Please do not thaw/defrost blueberries, use directly from frozen.
This website provides approximate nutritional information for convenience and as a courtesy only.