Blueberry Spelt Muffins
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.
Servings: 8 Jumbo Muffins
Ingredients
- 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)
Instructions
- 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!
Notes
- Spelt flour can be replaced at a ratio of 1:1 with cake flour.
- Please do not thaw/defrost blueberries, use directly from frozen.
Nutrition
Nutrition Facts
Blueberry Spelt Muffins
Amount Per Serving
Calories 404
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 11g
Cholesterol 2mg1%
Sodium 226mg10%
Potassium 163mg5%
Carbohydrates 59g20%
Fiber 6g25%
Sugar 29g32%
Protein 8g16%
Vitamin A 19IU0%
Vitamin C 3mg4%
Calcium 73mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
This website provides approximate nutritional information for convenience and as a courtesy only.