Spelt & Greek Yoghurt Blueberry Muffins

Spelt, Greek Yoghurt and Blueberry Muffins

Learn how to make Spelt, greek yoghurt blueberry muffins. Tried and tested on my family and some neighbours with a thumbs up. Get the kids involved as they will mostly likely eat them. I added in extra Greek yoghurt to keep them moist, pepitas for zinc (immunity!) and frozen blueberries  (they are not in season at the moment, but the frozen ones would have been and are much cheaper to buy).

I absolutely love baking with spelt, this is an ancient grain, with similar amount of gluten to wheat. The type of gluten is different, it has a higher level of gliadin; this form is more soluble in water, which makes it easier to digest and gentler on our stomachs.

Give it a whirl

Takes 30 mins

Makes 12

1 3/4 cups spelt flour

1.5 tsp baking powder

1/2 tsp sea salt

1/2 cup brown sugar (add more if you like it sweeter)

1/2 cup pepitas

1 cup frozen blueberries

1 cup Greek yoghurt

1/3 cup macadamia oil

2 eggs

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Turn oven to 180c

In one bowl add all dry ingredients

In another bowl add all wet ingredients and whisk until all combined

Pour wet ingredients into dry ingredients and fold in until all combined (*tip be careful not to over mix).

Add blueberries and fold in

Use silicon muffin tray or line a metal muffin tray with greaseproof paper.

Spoon in ingredients into each muffin cup, can sprinkle over a touch more brown sugar on top for a crunch.

Place in oven for 16-19 minutes, check after 16 minutes to see if cooked through by using fork or skewer. If not pop in for a few more minutes.

Once cooked, remove from oven and allow to cool on cooling rack. Enjoy!