Blueberry & Double Chocolate Spelt Muffins

There are some HUGE changes happening in my day job at the moment. I can't really talk about them yet, because, truly, I have no idea what will happen over the next few months... but things are a bit weird and the weather is really miserable and my response to all that is happening recently has been: to bake.

I'm not terribly interested cooking, to be honest. I like to eat, of course, but as Devo is self-appointed chef of the house, I acquiesce to his superior skills and gratefully devour everything he sets in front of me. But baking? That's a different story. I love to bake. I find it relaxing, even when I bake with the girls, and I can never quite believe the magic of sludgy, gloopy cake-mix transforming, within minutes, into moist, delicious cake. I also quite enjoy consuming the end results with copious cups of tea, but that should go without saying.

On Saturday, I baked like a maniac. You could have sworn there was a birthday party the following day to cater for, but there wasn't. The girls had been pestering me to bake a fruitcake for some reason (!) and, as the day was wet and miserable, it seemed like the perfect time to get around to it. The fruitcake turned out to be so easy and quick to make it just set the baking-ball (?) rolling. We then baked some jammy biscuits/scones to give to my Grandmother who had a fall last week and is recuperating and after that I had just enough energy left to bake these easy-peasy Spelt Muffins. I actually bake these quite regularly. Even the girls know the recipe off by heart they have made them so often!

I shared the above picture on my Facebook page and there were a few requests for the recipe(s), so here it/they  is/are:

Blueberry Spelt Muffins
1/2 Cup of  Oil (I used vegetable)
1/2 Cup of Milk (Dairy/Rice/Soy/your favourite)
1/2 Cup of Maple Syrup (the real stuff, not the flavoured syrup)
1/4 cup of Honey/Agave Nectar
2 Cups of Spelt flour (Wholegrain or White or one of each, I used all Wholegrain)
2 tsp of Baking Powder
1/2 tsp of Salt
Blueberries (as many as you'd like, or Raspberries work well too)

Pre-heat the oven to 180° C. (Fan Oven)
Use a measuring jug and add each liquid one at a time. Then, whisk them all together with a fork. In a mixing bowl combine all of the dry ingredients. Add the wet to the dry and mix well. It should be a fairly loose mixture. Fold in your berries. Divide the mixture into a 12 muffin pan, oiled or lined with muffin cases. Bake for 15-20 mins until golden brown or until a skewer comes out clean.

To make the Double Chocolate Spelt Muffins pictured above, follow the same recipe but add
3 tablespoons of Cocoa (I like them really chocolatey!) to the dry mix
1/4 cup of extra milk to the liquid mixture.
You can omit the berries in favour of chocolate chips or cocoa nibs too if you fancy.

Although these muffins are Wheat free, (refined)Sugar free (apart from the chocolate chips) and Vegan (depending on the milk you use), I promise you they are moist, light and delicious. They are most delicious warm from the oven, but are equally yummy later with a cup of tea and, as a bonus, are a perfect 'running-out-the-door' breakfast.

My girls adore them.

I hope you enjoy them too!


  1. Ive been looking for a delicious recipe like this...Ive to visit some vegans this week, so can bake!! Xx

    1. Oh that was good timing on my part then, Emily! Hope you all enjoy them!

  2. These look fab!One of my resolutions this year is to cook and bake more.11 years of going out with a chef has me ruined in the kitchen!Hope things will be ok at work for you.x

    1. That's exactly what has me ruined Aedín! He's not actually a chef, but he might as well be at this stage. I've never had to learn/improve, though I keep meaning to! These are super easy though, a great way to start out :)

  3. Nearly a year later, another rainy day... Definitely a reason to make these with the kids today. They sound good enough to be lunch box material too... Double bonus! Thanks!


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