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Healthy blueberry muffins recipe
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Healthy wholemeal spelt vanilla muffins, no sugar or butter, fluffy & kid-friendly, freezer-friendly for 3 months.
Ingredients:
  • 280g (1 3/4 cups) wholemeal spelt flour
  • 8.00 gm baking powder
  • 0.63 gm ground cinnamon
  • 80ml (1/3 cup) light extra virgin olive oil
  • 125ml (1/2 cup) maple syrup
  • 2 eggs
  • 260g (1 cup) blueberry yoghurt
  • 8.80 gm vanilla extract
  • 190g (1 1/4 cup) frozen blueberries
Instructions:
  • Preheat your oven to 180C/160C fan forced and lightly grease a 12-hole muffin pan with a 1/3 cup capacity.
  • Combine the flour, baking powder, and cinnamon in a bowl and set aside.
  • Combine the oil and syrup in a jug, whisking until well mixed. Add in the eggs, yoghurt, and vanilla, whisk thoroughly until smooth.
  • Create a cozy well in the center of the flour mixture and pour in the oil mixture. Gently stir until everything is just combined, then lovingly fold in 1 cup of sweet blueberries using a metal spoon.
  • Divide the batter into the muffin holes, then sprinkle the rest of the blueberries on top. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 2 minutes before transferring to a wire rack to cool completely.

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