Blueberry muffins are one of those things I make at home again and again. My kids absolutely love them, and when I make a batch, I usually make enough to keep some for the rest of the week.
They’re especially soft, naturally sweetened with honey and maple syrup, and I make them with a combination of whole spelt flour and white spelt flour.
I especially love adding them to the kids’ school lunchboxes, but they’re also great for breakfast, an afternoon snack, or simply when we feel like having something sweet at home.
Ingredients
1 cup whole spelt flour
1 cup white spelt flour
2 heaping tablespoons raw honey (about 40 g)
5 tablespoons pure maple syrup (about 70 g)
¼ teaspoon salt
10 g baking powder
80 g melted butter or ghee
2 eggs
¾ cup milk
1½ cups fresh or frozen blueberries
Instructions
Preheat the oven to 180°C / 350°F.
In a large bowl, mix together the dry ingredients – whole spelt flour, white spelt flour, baking powder, and salt.
Add the eggs, melted butter or ghee, honey, maple syrup, and ¾ cup milk. Mix well until the batter is evenly combined.
Add the blueberries and gently fold them into the batter, being careful not to crush them and turn the entire batter purple.
Line a muffin tin with paper muffin liners and divide the batter between them. Fill each liner about halfway, leaving enough room for the muffins to rise as they bake.
Bake for about 25 minutes, until the muffins have risen and are lightly golden. You can insert a toothpick into the center of one muffin to check – it should come out without wet batter.
Remove from the oven and allow the muffins to cool before taking them out of the muffin tin.
Good to Know
If you’re using frozen blueberries, add them straight from the freezer without thawing them first.
Let the muffins cool to room temperature before removing them from the liners, especially because they’re very soft.
Store them in an airtight container in the refrigerator for up to 5 days.
You can also freeze them once they’ve cooled completely. Store them in an airtight container or freezer-safe bag and take them out as needed.
Once thawed, it’s best not to freeze them again.
For school lunchboxes, simply thaw one ahead of time and pack it once it’s fully defrosted and ready to eat.
If you make them, I’d really love to hear how they turned out 🤍
