Spelt and blueberry muffins

12 muffins

200 g

wholemeal Spelt flour

100 g


2 tsp

baking powder

1/2 tsp

bicarbonate of soda



60 g

unsalted butter

125 g

golden caster sugar


eggs, large

1 tsp

Vanilla extract

110 g


220 g


topping: demerara sugar and oats


Pre-heat oven to 180 c, place 12 paper muffin cases in a muffin tin

Mix together the flour, baking powder, bicarbonate of soda and salt and sift into a bowl. Add the oats.

Cream butter and sugar together until light in colour. Lightly beat the eggs and add slowly to the butter and sugar mixture. Add the Vanilla extract and yoghurt.

Gently fold in the dry ingredients and bring together quickly. Don’t over mix. Fold in the berries. Drop the mixture into the paper cases, then scatter the tops with a little demerara sugar and few oats.

Bake for about 20 minutes. Check with a wooden skewer if the muffins are baked. Let the muffins cool briefly in the tin and transfer them onto a cooling rack.

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