- Dish type
- Mini cakes
- Fruit muffins
- Blueberry muffins
These muffins are moist, tender and very fruity. Enjoy for afternoon tea, elevenses or as a snack.
86 people made this
IngredientsMakes: 12 muffins
- 375g spelt flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 100g caster sugar
- 2 eggs, beaten
- 300ml milk
- 125g butter, melted
- 1 teaspoon vanilla extract
- 220g fresh blueberries
MethodPrep:20min ›Cook:20min ›Ready in:40min
- Preheat the oven to 200 C / Gas 6. Grease or line a 12-hole muffin tin.
- Sift the flour, baking powder and salt into a large mixing bowl and stir in the sugar.
- Place the eggs, milk, butter and vanilla into a separate bowl and beat together.
- Fold the egg mixture into the dry ingredients with a metal spoon, then gently stir in the blueberries. (Don't stir the blueberries too much or you will get purple muffins!)
- Spoon the mixture into the muffin tin, filling them to just below the top. Place the muffin tin on the top shelf of the oven and bake for 20-25 minutes or until the muffins are well risen and lightly browned.
- Let muffins cool in the tin for about 10 minutes before transferring to a wire rack to fully cool.
Reviews & ratingsAverage global rating:(6)
Reviews in English (6)
Excellent recipe.I used Organic Spelt flour and substituted the sugar with 'Truvia' a natural sugar free alternative from the Stevia leaf.The only problem is one is never enough!-08 Feb 2014
A very good muffin recipe. I used half spelt wholemeal flour and half spelt white flour, substituted raspberries for blueberries and reduced the sugar slightly so that I could sprinkle a little demerara on top before cooking. Have used this recipe twice and will use again. My teenage daughter eats these muffins for breakfast with yoghurt and a banana.-27 Jun 2013
I made these last night and I didn't have any scales but they turned out beautiful. I made 6 large ones-22 May 2013