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
Scale
- 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