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