Spelt Blueberry Yogurt Muffins recipe wheat free

Spelt Blueberry Yogurt Muffins

Banishing wheat can be difficult when you just want to enjoy a muffin. I decided to try spelt flour as an wheat-free alternative (though it does contain gluten, so it’s not a gluten-free option), as I’d heard that it has a similar texture to wheat flour. I modified this recipe to make my own Spelt Blueberry Yogurt Muffins.

Spelt Blueberry Yogurt Muffins
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Prep time: 
Cook time: 
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Serves: 12
 
wheat-free healthy muffins
Ingredients
  • 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)
Instructions
  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.)

Makes 12 regular sized muffins. (Note: spelt flour doesn’t rise the same as wheat flour, so you can fill the muffin tins fuller than you would when baking with wheat.) Our dozen lasted about 2 days, hope you enjoy them too!

 

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