These blueberry lemon and spelt muffins are bursting with sweet jammy blueberries, flavoured with a hint of zesty lemon with a gorgeously golden crust. Simple to make, seriously delicious and packed with healthier ingredients, they make the perfect lunch box treat!
Kids absolutely adore these blueberry lemon and spelt muffins and it’s easy to see why. The muffins are moist, tender, packed with jammy blueberries, with the most delicious golden crust. They’re simple to make and perfect for lunch boxes or an after school snack.
This recipe is also simple enough to bake with kids. Children can crack eggs, measure ingredients and stir together the muffin batter. Very simple. But lots of kitchen fun for little ones.
WHY YOU’LL LOVE THESE BLUEBERRY LEMON AND SPELT MUFFINS
- seriously tasty
- packed with bursting blueberries
- zesty
- moist and tender
- gorgeously golden crust
- come together in 1 bowl
- bake in 12 minutes
- fresh or frozen blueberries work beautifully in this recipe
- are freezer friendly
- and lunch box friendly too!
CAN I USE FROZEN BLUEBERRIES FOR MUFFINS?
Yes you can! Frozen blueberries work just as well as fresh blueberries in this recipe. And the best part, you don’t even have to thaw them! Simple toss frozen blueberries in a little flour to coat before adding them to the muffin batter. This prevents the frozen blueberries sinking to the bottom of the muffins.
HOW TO FREEZE MUFFINS?
Be sure to cool muffins completely before wrapping and freezing. To freeze, wrap individual muffins (this makes for simple defrosting) securely in cling film, or place in air-tight freezer bags. Label with the name of the recipe and the date. Muffins will keep in the freezer for up to 3 months.
HOW TO DEFROST MUFFINS?
Place muffins on the counter (or fridge over night) until thawed. To reheat: simply heat muffins in the microwave until hot. Smear with a little butter and enjoy.
To make your own blueberry lemon and spelt muffins follow these simple steps…
Begin by preheating the oven to 180 degrees celsius (350 F) and line a 12 hole muffin tray with papers. Place the yoghurt, oil, eggs, vanilla and sugar into a large bowl and whisk to combine.
Add the wholemeal flour, spelt flour and baking powder and gently stir until just combined.
Gently fold through the blueberries and lemon zest.
Divide the batter between the prepared tray. Top with a little extra lemon zest and blueberries if you wish.
Bake for 12-15 minutes or until golden and when a skewer inserted removes cleanly.
Allow to cool for 5-10 minutes. Remove muffins from pan and place onto a wire rack to cool.
MORE KID-APPROVED MUFFIN RECIPES
raspberry and banana breakfast muffins
blueberry lemon and poppyseed muffins
strawberry banana and cacao nib muffins
one bowl banana and carrot mini loaves (or muffins)
wholemeal lemon ricotta and chia muffins
★ DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!
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blueberry lemon and spelt muffins
- Total Time: 30 mins
- Yield: 12 muffins 1x
Description
These blueberry lemon and spelt muffins are bursting with sweet jammy blueberries, flavoured with a hint of zesty lemon with a gorgeously golden crust. Simple to make, seriously delicious and packed with healthier ingredients, they make the perfect lunch box treat!
Ingredients
- 1 cup (250ml) greek yoghurt
- 3/4 cup (190 ml) oil (melted coconut oil, lightly flavoured olive oil or macadamia nut oil)
- 2 eggs
- 1 tablespoon vanilla bean paste (or extract)
- 1/2 cup (100 grams) rapadura (or brown) sugar
- 1 cup (150 grams) plain wholemeal (wholewheat) flour
- 1 cup (150 grams) spelt flour
- 2 teaspoons baking powder
- 1 cup (150 grams) blueberries
- zest of 2 lemons
Instructions
- Preheat oven to 180 degrees celsius (350 F) and line a 12 hole muffin tray with papers.
- Place the yoghurt, oil, eggs, vanilla and sugar into a large bowl and whisk to combine.
- Add the wholemeal flour, spelt flour and baking powder and gently stir until just combined.
- Gently fold through the blueberries and lemon zest.
- Divide the batter between the prepared tray.
- Bake for 12-15 minutes or until golden and when a skewer inserted removes cleanly. Allow to cool for 5 minutes before placing on a wire rack to cool completely. Enjoy x
Notes
Muffins best kept in an air tight container in the fridge. Will keep for 2-3 days.
Muffins are freezer friendly. Store in an air tight container or zip lock bag. Will keep for 3 months.
Both fresh and frozen blueberries work for this recipe.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Muffins
- Method: Baking
- Cuisine: American
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Could i use this recipe to make a birthday cake?
My kids favorite muffins. I always make They for play days and is a hit! Thank you
So so happy your kids enjoy them! Thanks for letting me know! Kayla x
Could I use melted butter instead of oil in this recipe?
Is your spelt white or whole meal? Can I use both white and whole meal spelt and no modern wheat? Thank you! They sound delicious! I look forward to trying them!