Spelt Flour Muffins with Saskatoons and Blueberries

Spelt Flour Muffins with Saskatoon and Blueberries

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5 from 1 review

Spelt Flour Muffins with Saskatoons and Blueberries, light, soft muffins with a lovely nutty and fruity flavor, to start your day on a nutritious and delicious note.


  • 1 1/2 cups spelt flour
  • 1/2 cup raw cane sugar
  • 1/4 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1 cup plain Greek yogurt
  • 1/3 cup e.v.o. oil (or other vegetable oil)
  • 1 egg
  • 1 tsp pure vanilla extract
  • 1/2 cup Saskatoon berries
  • 1/2 cup blueberries


  1. Preheat the oven to 375° F (190° C). Place the rack in the center of the oven. Line a muffin tin with muffin liners.
  2. In a large bowl, combine the spelt flour, sugar, cinnamon, baking powder, and salt, and stir.
  3. In a medium bowl, beat together the yogurt, oil, egg, and vanilla. Stir it into the dry ingredients and mix until just combined.
  4. Add the berries and fold in gently.
  5. Scoop the batter into prepared muffin liners so the cups are about 3/4 full.
  6. Bake for about 30 minutes, or until a tester inserted in the centre comes out clean.
  7. Let them cool in the muffin pan for 5 minutes, then remove from the pan and let cool completely on the rack.


The Saskatoon berries can be substituted with other berries or with all blueberries for a total of 1 cup.

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