Spelt muffins
- Lactose Free
- Vegetarian
- Difficulty: Very easy
- Prep time: 15 min
- Cook time: 25 min
- Makes: 12 pieces
- Cost: Low
PRESENTATION
So here's the thing, these spelt muffins are really something special. They're a mix of sweet and moist goodness, perfect for when you're craving something tasty yet healthy. For real, using spelt flour muffins gives you a texture that's so tender, it feels homemade—definitely not too heavy. And honestly, many people love how these healthy spelt muffins swap out dairy for soy yogurt. Which is great if you are avoiding lactose, yet still want that soft crumb.
Now, the blueberries? They add this tangy pop that perfectly balances the earthy flavor of the spelt flour. And even though these muffins use ancient grains, it is more about modern healthy eating than sticking to traditional Italian baking. Kids are crazy about these for breakfast, and trust me, they make an awesome after-school snack too. Plus, while they’re not Italian, this spelt muffin recipe fits right into today's healthy eating trends.
Here's the deal: by replacing butter with soy yogurt, these muffins keep light but still have those moist, golden tops. Seriously, they look so inviting. Want to fancy them up? A dollop of yogurt mousse transforms these spelt flour muffins into a fab brunch or after-dinner dessert. And if blueberries aren’t your thing, try raspberries or apples—super tasty alternatives.
The best part? These easy spelt muffins are simple, but they never taste plain. There's that comforting homemade feel, a flavor that lingers—a bit nutty from the spelt and always a little sweet from the fruit. People who want a wholesome treat often can't resist these, proving "healthy" doesn't mean boring or bland. Enjoy with coffee or pack them in a lunchbox; honestly, these homemade spelt muffins hit the spot every single time.
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INGREDIENTS
- Ingredients for 12 muffins of 2.75 inches in diameter
- Eggs 4
- Spelt flour 3 ¼ cups (400 g)
- Whole cane sugar 1 cup (200 g)
- Soy yogurt 1 cup (250 g) - plain
- Vegetable oil 2 ¾ tbsp (40 g)
- Orange peel 1 - (untreated)
- Baking powder 3 ½ tsp (16 g)
- Soy milk 0.1 cup (30 g)
- Blueberries 1 ⅓ cup (200 g) - fresh
- For the yogurt mousse
- Lactose-free Yogurt ½ cup (100 g) - plain
- Lactose free fresh cream ½ cup (125 g)
- Powdered sugar ¼ cup (25 g)
How to prepare Spelt muffins
To prepare the spelt muffins, start by making the batter. In a large bowl, place the eggs with the brown sugar 1 and whisk with electric beaters until foamy 2. Don't worry if the eggs remain a bit more liquid than usual due to the brown sugar; it is completely normal. Now add the soy yogurt to the mixture 3 and mix with a spatula.
Add the vegetable oil and continue mixing 4. Grate the orange zest 5. Sift the spelt flour into the bowl 6.
Mix well with a circular motion, from bottom to top 7. At this point, dissolve the yeast in a large bowl of soy milk 8; in just a few moments, it will turn into a very voluminous foam 9.
Then add it to the rest of the batter 10. Gently fold in the blueberries, keeping some aside to distribute later on the muffin tops 11. Mix the batter again, transfer it to a disposable piping bag without a nozzle, and distribute it into muffin cups of 2.75 inches in diameter placed inside muffin molds: each mold should be filled ¾ of the way 12.
Now distribute the previously set aside blueberries on your spelt muffins 13. Bake the muffins in a preheated static oven at 350°F and cook them for 20-25 minutes until they are puffed and golden (if using a convection oven, 320°F for about 15 minutes) 14. Now move on to preparing the yogurt mousse as an accompaniment: in a bowl, place the lactose-free cream and whip it with electric beaters 15, then set it aside.
In a second bowl, place the yogurt, add the powdered sugar 16, and mix thoroughly. Now fold the whipped cream into the yogurt cream, one spoonful at a time 17. Mix gently so as not to deflate the mixture: the lactose-free yogurt mousse is ready to accompany your spelt muffins 18!