Easy (& Healthy) Blueberry Muffin Recipe with Spelt Flour

Disclosure: This recipe is sponsored by Whole Foods Virginia Beach!

Blueberry Spelt Muffin Recipe

My kids LOVE muffins, and I love that they are an easy and healthy breakfast (or snack.) I made this recipe almost entirely organic.  I already had Baking Powder, Salt and Vanilla Extract, so I wanted to use some items I already had on hand.  I used frozen blueberries because I was able to get an awesome deal on organic blueberries last month, so I froze a ton of them for smoothies and baking.  Freezing fruit in season is a great way to eat healthy while on a budget!

This is the first time I’ve cooked with Spelt Flour and I’m hooked.  I love the added benefits such as being high in fiber. The flavor is amazing and my kids (nor husband) even noticed the difference.  They just kept asking for more!

Blueberry Muffins Ingredients

Ingredients:

  • 4 Tbsp (1/2 stick) softened butter
  • 2/3 cup sugar
  • 1/3 cup unsweetened applesauce
  • 2 eggs
  • 1/2 cup water
  • 2 tsp vanilla extract
  • 2 cups spelt flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups fresh blueberries

Directions:

  1. Preheat oven to 375°F.
  2. Butter muffin tin or line with paper muffin liners.
  3. In a large bowl, cream together butter and sugar.
  4. Stir in applesauce, eggs, water and vanilla.
  5. Mix in flour, baking powder, and salt.Blueberry Muffin Mix
  6. Gently stir in blueberries.
  7. Spoon batter into muffin cup to about 3/4 full.
  8. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25-30 minutes.

Blueberry Muffin Recipe

This recipe was adapted from Whole Foods.

Disclosure: This post may contain an affiliate link.

Comments

  1. Lynn Stein says:

    Hi Dana,

    These muffins came out delicious!! I usually avoid recipes with sugar. But I hadn’t had much luck with other spelt flour recipes I had online (they were too moist and not fluffy). So–based on your yummy looking pictures–I decided to give your recipe a try.

    I made a couple changes…I used 1/3 cup of sugar (not 2/3 cup) and used 1/3 cup less water (whatever that calculation is–.16666???). I just measured 1/2 cup of water and then poured 1/3 cup out).

    The muffins were sweet, just the right amount of moistness, fluffy and bursting with blueberries. I’m definitely doing this one again!

    Thanks!

    • Dana Zeliff says:

      I’m so glad you liked the muffins! I was worried about the amount of sugar too. I used organic pure sugar cane to feel a bit better about it :) I’ll give your adjustments a try next time I make these – thanks!

  2. I’ve just made these for a second time since they were a such a success the 1st time round. My boys loved them. This time I added a cup of grated zucchini. I also substituted the water with orange juice. They came out great!

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