Blueberry Spelt Muffins with Greek Yogurt
November 8, 2025
Fluffy blueberry muffins made with spelt and oat flour, greek yogurt, and lemon zest.
Serves:5 muffins
Time:Prep: 15 min | Bake: 20 min | Total: ~35 min
A healthier twist on your classic blueberry muffin. These muffins are made with spelt and oat flour, making them soft with a slightly nutty flavour, and naturally higher in protein, fibre, and minerals than refined white flour. Greek yogurt keeps them light and fluffy, while honey adds a nice sweetness. Brightened at the end with freshly grated lemon zest. Yummy and easy to make, perfect for a quick breakfast or snack, giving you energy without a crash.
Ingredients
Dry ingredients
- 75 g whole spelt flour
- 50 g oat flour (blend rolled oats into a fine flour)
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ tsp cinnamon (optional)
Wet ingredients
- 1 large egg
- 2 big tbsp or 60 g Greek yogurt or Skyr (2% or full-fat)
- 2 tbsp olive oil
- 2 tbsp honey or use 3 tbsp if you want them a bit sweeter
- ½ tsp vanilla extract
- 1 tsp lemon zest
- 60 ml milk (dairy or non-dairy)
Add-ins
- 75 g blueberries (fresh or frozen)
Instructions
1. Preheat oven
- Preheat oven to 200°C (400°F).
2. Make oat flour
- If using whole oats, blend them in a blender or food processor until they turn into a fine, flour-like texture.
3. Mix dry ingredients
- In a bowl, whisk together spelt flour, oat flour, baking powder, baking soda, salt, and cinnamon (if using).
4. Mix wet ingredients
- In another bowl, whisk together the egg, yogurt, olive oil, honey, vanilla, lemon zest, and milk until smooth and creamy.
5. Combine
- Add the wet ingredients to the dry and fold gently with a spatula until just combined — don't overmix.
- Let the batter rest for 10 minutes so the oat flour can hydrate, this ensures a tender, fluffy crumb. The batter should be thick but scoopable.
6. Make the muffin forms
- Cut squares or circles of parchment: 12 cm (5 in) for standard muffins or 14–15 cm (5½–6 in) for larger muffins.
- Make four small cuts (about 2 cm / ¾ in) toward the center, one from each side.
7. Fill tins
- Divide the batter evenly (about ¾ full).
- Top with the berries, with a spoon slightly cover the berries a little bit with the dough. Sprinkle oats on top.
8. Bake
- Bake at 200°C (400°F) for 5 minutes, then reduce the temperature to 180°C (350°F) and bake for another 13–15 minutes, until golden and a toothpick inserted into the center comes out clean.
- (The two-stage baking method gives tall, bakery-style muffin tops.)
9. Cool
- Let the muffins cool in the tin for 5 minutes to set the structure. Then, remove them carefully and place on a wire rack to finish cooling.
- If you don't have a wire rack: Place the muffins on a clean, dry tea towel or a chopping board lined with paper towel. This keeps the bottoms from going soggy.
Serving Suggestions
- •Enjoy warm with butter, nut butter, or Greek yogurt.
- •Pair with a cup of tea or coffee for a light breakfast.
- •Pack one in a lunchbox for an on-the-go snack.
Storage & Meal Prep
- •Room temperature: Keep muffins in an airtight container for 2–3 days. Line the bottom with a paper towel to absorb moisture.
- •Fridge: Store up to 5 days.
- •Freezer: Freeze in a single layer, then transfer to a bag or container. Keeps for up to 3 months. Reheat straight from frozen in the oven (160°C / 320°F for 8–10 min) or microwave (20–30 sec).
- •Meal prep: Bake a double batch, freeze half, and thaw overnight for easy breakfasts or snacks throughout the week.
Variations & Substitutions
- •Mixed Berry Muffins: Use a mix of blueberries and raspberries.
- •Nuts: Sprinkle a few chopped walnuts or almonds.
- •Dairy-free: Use plant-based yogurt and milk (almond, oat, soy, or coconut).
- •Gluten-free: Swap spelt flour for a gluten-free blend or use extra oat + almond flour. Use certified gluten-free oats. Add a splash of milk if the batter is thick.
Enjoy!
A healthier twist on your classic blueberry muffin. These muffins are made with spelt and oat flour, making them soft with a slightly nutty flavour, and naturally higher in protein, fibre, and minerals than refined white flour. Greek yogurt keeps them light and fluffy, while honey adds a nice sweetness. Brightened at the end with freshly grated lemon zest. Yummy and easy to make, perfect for a quick breakfast or snack, giving you energy without a crash.
Ingredients
Dry ingredients
- 75 g whole spelt flour
- 50 g oat flour (blend rolled oats into a fine flour)
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ tsp cinnamon (optional)
Wet ingredients
- 1 large egg
- 2 big tbsp or 60 g Greek yogurt or Skyr (2% or full-fat)
- 2 tbsp olive oil
- 2 tbsp honey or use 3 tbsp if you want them a bit sweeter
- ½ tsp vanilla extract
- 1 tsp lemon zest
- 60 ml milk (dairy or non-dairy)
Add-ins
- 75 g blueberries (fresh or frozen)
Instructions
1. Preheat oven
- Preheat oven to 200°C (400°F).
2. Make oat flour
- If using whole oats, blend them in a blender or food processor until they turn into a fine, flour-like texture.
3. Mix dry ingredients
- In a bowl, whisk together spelt flour, oat flour, baking powder, baking soda, salt, and cinnamon (if using).
4. Mix wet ingredients
- In another bowl, whisk together the egg, yogurt, olive oil, honey, vanilla, lemon zest, and milk until smooth and creamy.
5. Combine
- Add the wet ingredients to the dry and fold gently with a spatula until just combined — don't overmix.
- Let the batter rest for 10 minutes so the oat flour can hydrate, this ensures a tender, fluffy crumb. The batter should be thick but scoopable.
6. Make the muffin forms
- Cut squares or circles of parchment: 12 cm (5 in) for standard muffins or 14–15 cm (5½–6 in) for larger muffins.
- Make four small cuts (about 2 cm / ¾ in) toward the center, one from each side.
7. Fill tins
- Divide the batter evenly (about ¾ full).
- Top with the berries, with a spoon slightly cover the berries a little bit with the dough. Sprinkle oats on top.
8. Bake
- Bake at 200°C (400°F) for 5 minutes, then reduce the temperature to 180°C (350°F) and bake for another 13–15 minutes, until golden and a toothpick inserted into the center comes out clean.
- (The two-stage baking method gives tall, bakery-style muffin tops.)
9. Cool
- Let the muffins cool in the tin for 5 minutes to set the structure. Then, remove them carefully and place on a wire rack to finish cooling.
- If you don't have a wire rack: Place the muffins on a clean, dry tea towel or a chopping board lined with paper towel. This keeps the bottoms from going soggy.
Serving Suggestions
- •Enjoy warm with butter, nut butter, or Greek yogurt.
- •Pair with a cup of tea or coffee for a light breakfast.
- •Pack one in a lunchbox for an on-the-go snack.
Storage & Meal Prep
- •Room temperature: Keep muffins in an airtight container for 2–3 days. Line the bottom with a paper towel to absorb moisture.
- •Fridge: Store up to 5 days.
- •Freezer: Freeze in a single layer, then transfer to a bag or container. Keeps for up to 3 months. Reheat straight from frozen in the oven (160°C / 320°F for 8–10 min) or microwave (20–30 sec).
- •Meal prep: Bake a double batch, freeze half, and thaw overnight for easy breakfasts or snacks throughout the week.
Variations & Substitutions
- •Mixed Berry Muffins: Use a mix of blueberries and raspberries.
- •Nuts: Sprinkle a few chopped walnuts or almonds.
- •Dairy-free: Use plant-based yogurt and milk (almond, oat, soy, or coconut).
- •Gluten-free: Swap spelt flour for a gluten-free blend or use extra oat + almond flour. Use certified gluten-free oats. Add a splash of milk if the batter is thick.
Enjoy!
