Blueberry Lemon Spelt Muffins with Greek Yogurt
Soft and tender blueberry lemon muffins made with freshly milled spelt flour, Greek yogurt, honey, olive oil, and a buttery streusel topping.
Ingredients
Muffins
- 280 g freshly milled spelt flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 170 g ½ cup honey
- Zest of 2 lemons
- Juice of ½ lemon
- 2 large eggs
- 220 g 1 cup plain Greek yogurt
- 100 g olive oil
- 2 teaspoons vanilla extract
- 1 cup blueberries
Streusel Topping
- ¼ cup flour
- 3 tablespoons sugar
- 3 tablespoons butter softened
Instructions
- Preheat the oven to 425°F / 220°C. Prepare two 12 cup muffin pans with 12 liners, spacing the muffins out between the pans.
- Whisk together the spelt flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the honey, lemon zest, lemon juice, eggs, Greek yogurt, olive oil, and vanilla.
- Gently stir the dry ingredients into the wet ingredients just until combined, then fold in the blueberries.
- Mix the streusel ingredients together until crumbly. Fill the muffin liners to the top and sprinkle with streusel.
- Bake at 425°F / 220°C for 5 minutes. Without opening the oven, reduce the temperature to 350°F / 175°C and bake for about 22 more minutes, or until lightly golden and set in the center.
Notes
- For the strongest lemon flavor, use both the zest and juice. The zest adds most of the bright citrus flavor.
- Avoid overmixing the batter so the muffins stay soft and tender.
- Store in an airtight container at room temperature for 1 to 2 days, then transfer to the refrigerator.
- The muffins can also be frozen once completely cooled.
