The best thing about these spelt blueberry muffins is how light they are. They also are very quick and easy to make, require minimal ingredients and are healthier than the traditional version. These ones are loaded with juicy blueberries. They are really moist, soft, and tender.
I like to replace wheat flour for other healthier alternatives whenever I can. Spelt flour is one of my usual swaps. It provides several nutrients (1), such as iron, magnesium, and zinc. It may improve heart health, aid digestion, and reduce the risk of diabetes, among others. On top of that, it gives a nutty and mild flavor that I love and find richer than wheat.
Let’s go!
Gluten-free*, Nut-free, Vegan
Yield: 12 muffins
Time: 30 min
Ingredients
1 tbsp (15 ml) lemon juice
1 cup (250 ml) almond milk
2 cups (200 gr) spelt flour (use gluten-free if necessary)
2 teaspoon (8 gr) baking powder
⅛ teaspoon baking soda
Pinch of salt
1 teaspoon vanilla extract
¼ cup (50 gr) granulated sugar
¼ cup (50 gr) brown sugar
¼ cup (60 ml) vegetable oil (sunflower, avocado or coconut)
1 cup (170 gr) fresh blueberries
Directions
1. Preheat the oven to 180C and prepare your muffin tray (with or without muffin cups, but if you don’t use muffin cups then oil a bit your tray).
2. In a small bowl combine your milk and lemon juice and set aside.
3. In another bowl combine flour, baking powder, baking soda, and salt. Set aside.
4. In another bowl, whisk sugar, oil, and vanilla extract. Add in the mixture of lemon and milk and combine.
5. Stir in the dry ingredients and mix gently until well incorporated. Be careful not to overmix. Lastly, add in your blueberries and carefully fold them in the dough, reserving some to put right on top once in the tray.
6. Pour your dough into the prepared muffin tins, filling only about ¾ full. Add some blueberries on top and if you want a bit of brown sugar for a bit of a caramel crunchy top, and bake for about 20 min. Check if it is fully cooked by inserting a toothpick (it needs to come out clean)
5. Let your muffins cool in the tray for at least 20 min before placing them in your cooling rack.
By the way…
You can store the muffins in an airtight container (once completely cooled). Is better if you line them with a paper towel so that the moist is soaked up, otherwise they will get really moist. They will last in the fridge for about 5-6 days.
You can also use any other berry or fruit chopped into small chunks, add some lemon zest or lemon glace after baked.
