Love to Beat the Blues with these Blueberry Muffins?
When you’re from Canada you get used to seeing blueberries seasonally at reasonable prices but also available all throughout the year.
After being in India for a while, blueberries were one of the fruits that I missed.
They’re the perfect snack as is, but even better when they’re all warm and gooey in blueberry muffins.
I’ll put in a couple tips and trips later on how to use dried blueberries or frozen blueberries in this recipe instead of fresh blueberries as it’s not always financially feasible depending on where you live in the world.
I do love using spelt flour in my baking as much as possible, so that’s what I’ve used as it can easily be substituted in a 1-1 ratio with all-purpose flour.
I do have another blueberry recipe that we used to make with my Aunt when we were younger which is really good as well, so I’ll try and get that up on the blog later.
These muffins come out similar to a bakery style blueberry muffin and are good as is or with a schmear of butter on them.
xo, Zarine
Beat the Blues Blueberry Muffins
- 2 1/2 cups spelt flour (can use all-purpose or ½ all purpose ½ whole wheat)
- 1 tbsp baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt (omit if using salted butter)
- 1/2 cup butter
- 1 cup castor sugar
- 2 large eggs
- 3/4 cups milk (may substitute with buttermilk)
- 1/4 cup greek yoghurt
- 1 tbsp vanilla extract
- 1 cup fresh blueberries
Preheat oven to 195 Deg C.
In a bowl, add in all the items except blueberries and mix.
Fold in the blueberries to the muffin mixture.
Grease or use a non-stick spray on the muffin tin and fill each cup 2/3 full.
Bake for 5 minutes at 195 Deg C and then reduce oven to 175 Deg C for another 10-15 minutes until the tops are golden brown or until toothpick comes out clean.
Remove from oven, and let cool on muffin tray 1 to 2 minutes. Transfer to a wire rack, and let cool completely.
Slather with butter or eat as is.
Best eaten fresh but can be stored in an airtight container at room temperature up to 5 days.
