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Blueberry Rhubarb Yogurt Muffins with Spelt Flour-in the basket-hand

Blueberry Rhubarb Yogurt Muffins with Spelt Flour

Blueberries and rhubarb are a match made to impress. These muffins are light and tender, mildly sweet and lovely tart with a hint of nuttiness from the spelt flour. Breakfast or snack just got better!

  • Total Time: 35 minutes
  • Yield: 12 muffins 1x


  • 2 1/4 cups light spelt flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • pinch of grated nutmeg
  • 1 cup blueberries
  • 1/4 cup rhubarb
  • 1 lemon, the grated zest
  • 1/2 cup vegetable oil (I used peanut oil)
  • 1 large egg
  • 1/3 cup honey
  • 1 cup plain yogurt


  1. Preheat the oven to 375° F (190° C) and line a 12-cup muffin pan with muffin liners.
  2. In a large bowl, combine spelt flour, baking powder, baking soda, salt, cinnamon, and a pinch of grated nutmeg.
  3. Add the blueberries, chopped rhubarb, lemon zest, and fold gently.
  4. In a medium bowl, whisk together the oil, egg, honey, yogurt.
  5. Fold the wet ingredients into the flour mixture just until combined.
  6. Using a tablespoon, fill the muffin cups.
  7. Bake in the preheated oven for about 20 minutes or until golden brown and a cake tester inserted in the center comes out clean.
  8. Let the muffins cool in the pan on a rack for 5 minutes, then remove from the pan and let cool completely on the rack.


The muffins stay soft for a couple of days if you wrap them in plastic. I usually freeze some, individually wrapped in plastic and then placed in a ziplock bag. Let defrost overnight and warm up in the oven in the morning. Just as good as freshly baked.

Once I ran out of yogurt so I used 3/4 cup yogurt and 1/4 cup sour cream and it was perfect. Plain Greek yogurt, if it's not too thick, works fine too.

Cooking times may vary depending on your oven.

  • Author: Nicoletta
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, brunch
  • Method: Baking

Keywords: muffins, breakfast, brunch, healthy, spelt flour, honey, yogurt, blueberries, rhubarb

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