Spelt Blueberry Yogurt Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12
wheat-free healthy muffins
  • 2 cups spelt flour
  • 1½ cups yogurt (I used home-made yogurt made from whole milk)
  • ½ cup organic coconut sugar (I used organic coconut sugar because of its lower glycemic index, however you could substitute other sugar)
  • 1 tsp salt
  • ¼ tsp baking soda
  • 2¼ tsp baking powder
  • ¼ cup melted coconut oil
  • 1 egg, beaten
  • 1 cup blueberries (I used organic wild frozen blueberries)
  1. Twelve hours before you plan to bake, mix the flour and the yogurt together in a large bowl. Cover and refrigerate.
  2. When ready to bake, preheat oven to 425 degrees F. Put muffin liners in your muffin tin, or grease with coconut oil.
  3. Add all other ingredients except blueberries and stir, being careful not to over-mix.
  4. Fold in the blueberries.
  5. Fill muffin tins about ¾ full. Bake 20-25 minutes (I baked for 22 minutes.)
Recipe by juicy green mom at http://juicygreenmom.ca/spelt-blueberry-yogurt-muffins/