Blueberry Spelt Muffins
These blueberry spelt muffins are the perfect balance of indulgence and comfort. Made with spelt flour for a unique twist, they’re soft, tender, and bursting with juicy blueberries in every bite. With a rich, slightly sweet flavour, these muffins are everything you expect from a classic bakery-style muffin.
They freeze beautifully, so whether you’re enjoying them for breakfast or as a snack, these muffins are sure to satisfy your cravings.
Indulgent blueberry muffins
I’ve always had a soft spot for bakery-style muffins, and I often pick up a few for brunch when I’m out shopping. So, it’s a little surprising that I’ve never made a classic blueberry muffin for the blog. I’ve shared lighter muffin recipes before, like my wholemeal strawberry, whole orange & raisin and brown sugar blueberry muffins, but this time, I really wanted to indulge in something satisfying and sweet.
As I write this, it’s Easter, and it’s only been two weeks since my mum passed away. I won’t get too sentimental, but it’s been a tough time. And maybe it’s just me, but when I’m feeling low or sad, I tend to crave everything I usually avoid, especially sugar. I wanted something comforting, but didn’t want to spend hours waiting for dough to rise and bake. I always have a big tub of blueberries in the fridge, and muffins are quick and easy to make. Perfect, and just what I needed.
Not your usual muffins
In my search for the perfect recipe, Paul Hollywood’s version popped up first, and given his track record with all things baking, I figured it was a pretty safe bet. Although Paul’s recipe had all the usual ingredients for making muffins, the thing that caught my attention was the method he used. Somewhat surprisingly, he rubbed his flour and butter together, much like you would when making scones. There’s something rather mesmerising about watching Mr Hollywood mixing his muffins by hand, quite literally. Even the egg and milk. Although that’s something my own sensory issues would never be able to deal with.
Most traditional muffin recipes take a different approach. They usually follow what’s known as the “muffin method,” where the dry ingredients (flour, sugar, baking powder, and salt) are whisked together in one bowl. Then, the wet ingredients (milk, eggs, melted butter or oil) are combined in another. The two are then gently mixed just until combined, keeping the batter slightly lumpy to avoid overworking the gluten. It’s a quick, low-effort method designed to create a soft, tender crumb without any fuss.
Paul doesn’t fold in his berries
Paul’s rub-in method wasn’t the only way he strayed from tradition. In most classic muffin recipes, the blueberries are gently folded into the batter at the end. Just enough to distribute them evenly without turning the batter purple. But Paul took a different approach. Instead of mixing them in, he suggested pushing the blueberries into the top of each muffin once the batter had been spooned into the cases.
It’s a clever idea, and his reasoning made sense: blueberries often sink to the bottom during baking, especially in a looser batter. By placing them on top, they stay visible and create a lovely fruit-studded crown. Still, I decided to go the more traditional route and fold mine in. As you can see from the photos, the result was exactly what I hoped for. A beautiful, even spread of blueberries, giving the muffins a vibrant color and fresh burst of flavor in each mouthful. It’s a classic technique that’s hard to beat, and in this case, it worked out wonderfully.
My adaptions to the recipe
Paul’s original recipe made 12 muffins, but I decided to halve the quantities and make six really big, indulgent muffins instead. I filled the muffin cases all the way to the top, which allowed them to rise beautifully during baking and created those irresistible, golden muffin tops that everyone loves. I wanted these muffins to have a little more character, so I swapped in spelt flour which paired perfectly with the sweet blueberries.
To enhance the overall depth of flavor, I also added a pinch of cinnamon and nutmeg, which gave the muffins a warm, comforting aroma as they baked. These small changes gave the muffins a unique twist, while still staying true to the classic blueberry muffin vibe.
Make the muffins your own
If you’re looking to experiment even more with this recipe, there are plenty of ways to make it your own. For a different twist, you could swap out the blueberries for other fruits. Raspberries, blackberries, or even sliced strawberries would work beautifully.
If you’re in the mood for something a little more indulgent, you could add a crumble topping made from butter, flour, and sugar to give the muffins a crunchy, sweet finish. For a bit of extra flavor, you could also mix in some lemon zest or even a handful of chopped nuts, like walnuts or almonds, to add texture and depth. These simple changes allow you to tailor the recipe to whatever ingredients you have on hand or whatever flavor profile you’re in the mood for, while still keeping that comforting muffin base.
The verdict
These blueberry muffins were noticeably different from the typical muffins I’m used to. The crumb was tighter and a little denser, but they were still light and fluffy (just in a different way). The rub-in method used in this recipe doesn’t incorporate as much air into the batter as other methods. This results in a more compact texture. However, it can still yield a light crumb because the fat in the butter helps with tenderness, keeping the muffins soft and enjoyable without being heavy.
In addition to the denser texture, these muffins didn’t taste overly cloying or sweet. The sweetness was more subtle and balanced, allowing the natural flavor of the blueberries to shine through. Unlike many traditional muffins, which can sometimes be overly sugary, these muffins offered a more restrained sweetness. This made them feel lighter and more refined, providing a satisfying treat without being too heavy on the sugar.
Eat them quick (or freeze for later)
My son doesn’t do fruit in cakes or cookies. Sigh. I know. So, since I’m the only one in the house eating these muffins, I didn’t want them to go stale and end up in the bin. Baked goods made with spelt flour do tend to dry out a little quicker than those made with regular wheat flour, especially compared to shop-bought muffins packed with preservatives. So, I ate two straight away (like you do), and froze the rest for another day.
Luckily, spelt flour bakes freeze beautifully. Whenever I get the urge for something delicious to go with my coffee, I just pop one out of the freezer and straight into the microwave. A quick warm-through is all it takes to bring back that soft, tender texture; just as good as when they were freshly baked.
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Spelt doughnut muffins with raspberry jam
Chocolate muffins with white chocolate chunks
Vanilla muffins with dark chocolate
Spelt Blueberry Muffins
Ingredients
- 275g (2¼ cups) spelt flour (see note 1)
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- pinch of nutmeg
- 115g (1 cup + 1 tbsp) sugar
- 175g (¾ cup) butter (chopped into pieces)
- 2 small eggs (weighing 100g in total)
- ½ tsp vanilla
- 100ml (¼ cup + 1 tbsp) milk
- 150g (1 cup) fresh blueberries
- brown sugar (for sprinkling)
Instructions
- Preheat the oven to 175℃ (350℉).
- Grease a muffin tin or line with muffin cases.
- In a bowl or stand mixer, combine the flour, baking powder, cinnamon, nutmeg, salt, and sugar.
- Add the chopped butter and, using either your hands or a stand mixer with the paddle attachment, rub the ingredients together. See here for more information.
- The mixture is ready when no large pieces of butter remain.
- Add the eggs one at a time, followed by the vanilla, mixing well after each addition.
- Gradually add the milk until a thick batter comes together.
- Gently fold most of the blueberries into the batter, reserving the rest for topping.
- Divide the batter between six muffin holes/cases, filling them right to the top. For smaller muffins, divide the mixture between eight.
- Press three or four of the reserved blueberries into the top of each muffin. Sprinkle with a little brown sugar, if desired.
- Bake in the lower three-quarters of the oven for about 35–40 minutes, or until the tops are golden and a skewer inserted into the centre comes out clean (start checking at the 30-minute mark).
- Let the muffins cool slightly and enjoy warm. Freeze any leftovers for later. Enjoy!
Notes
