Let’s simplify breakfast just one more time, shall we?
Over the last week, we’ve spent quite a bit of time making real food breakfasts that help simplify mornings and keep us away from the drive-thru. (Yep, we skipped over our do-it-yourself cleaning or body-care recipe this past week, but simplifying breakfast took priority. We’ll get to a super easy dish soap recipe later this week.)
First up, we made Almond-Oat Pancakes; the superhero pancake. This pancake recipe is simple to make (hello, blender), is full of nourishing ingredients (like oats and almonds), and can be prepped in advance and stored in the freezer. Real food breakfast win number one.
Next, we simplified breakfast with no-cook Fruit and Yogurt Cups. These cups only take about five minutes to make, and they may be prepped in advance and stored in the fridge for several days. Real food breakfast win number two.
Today, we’re going to simplify breakfast one more time with a one-bowl, freezer-friendly blueberry muffin recipe. A blueberry muffin recipe that’s made just the way great-great-grandma would have prepared this popular muffin: with whole grains (spelt flour), seasonal blueberries, and a natural sweetener (pure maple syrup). Real food breakfast win number three.
Florida (our home) is known for a few seasonal foods: citrus, strawberries, and blueberries. Between February and June, Florida markets and stores abound with seasonal berries, which kind of makes up for the lack of seasonal food during the rest of the year. During these months, I start purchasing large quantities of fresh, local berries to stock in our freezer. The frozen berries are usually enjoyed straight from the freezer (particularly the blueberries), or turned into homemade jello cups, Fruit and Yogurt Cups, muffins, or smoothies.
A surplus of seasonal berries, particularly blueberries right now, means fruit-based muffins join our weekly breakfast rotation. We’ve been making and enjoying blueberry muffins for breakfast over the last three weeks, and we’ll probably continue to enjoy them for several more weeks. No one has complained just yet about the surplus of perfectly-domed, berry-filled muffins.
Blueberry muffins, much like Almond-Oat Pancakes and Fruit and Yogurt Cups, make for a great prep-ahead breakfast. The naturally-sweet, one-bowl muffins may be prepped on the weekend (which is exactly what I’ve been doing), and then placed in the fridge for about 7 days or stored in the freezer for 2-3 months. On busy mornings, when homemade muffins are available in the fridge or freezer, I usually boil a few eggs and serve the blueberry muffins on the side. A quick, wholesome, bakery-style breakfast is served in just a few minutes thanks to a little prep work and my stash of local berries.
PS: Maybe you’re not so bad, Florida…your blueberries are pretty amazing!
Would you like to see just how simple these blueberry muffins are to make? Check out this week’s video…
Homemade Maple-Sweetened Blueberry Muffins
- 8 TB butter melted, 1/2 cup/115 g
- 1/2 cup plain whole milk yogurt 120 g
- 1/2 cup pure maple syrup 120 ml
- 1/2 lemon juiced and zested
- 2 eggs
- 2 tsp pure vanilla extract
- 1 3/4 cups spelt flour 230 g
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1 1/3 cup fresh blueberries Use 1 cup for more of a traditional blueberry muffin.
- turbinado raw cane sugar optional
- Preheat the oven to 375F.
- In a large bowl, whisk the liquid ingredients: melted butter, yogurt, maple syrup, lemon juice and zest, eggs, and vanilla extract.
- Add the dry ingredients to the wet ingredients: flour, baking powder, baking soda, salt, and nutmeg. Fold the dry ingredients into the wet ingredients. Carefully fold in the blueberries.
- Grease a muffin tin, and then scoop the muffin batter into the tin (I like to use an ice cream scoop). For a true bakery-style blueberry muffin, sprinkle a bit of turbinado raw cane sugar over the top of each muffin.
- Bake the muffins for 22 minutes, until the tops are firm. Let the muffins cool for 5-10 minutes before carefully removing them from the muffin tin.
- These muffins freeze really well, so if you don't enjoy them within a few days, or just want to prep ahead, store the muffins in a freezer bag or container for up to 2-3 months.
I use salted butter to make these muffins since Costco only sells Kerrygold Salted Butter, but unsalted should also work well.
If you don’t have any fresh blueberries, you may use frozen berries to make these muffins. I recommend using 1 cup of frozen berries, and using them straight from the freezer (not allowing them to defrost before reaching the oven). I prefer to use 1 cup of blueberries for my muffins, and then add additional blueberries to the muffins once the batter has been scooped inside the muffin tins. I place the additional berries on top of each muffin and gently press them into the batter.
What’s Spelt Flour?
Spelt is believed to have originated in the Near East over 8,000 years ago, eventually making its way into Europe, particularly Germany. The mildly-nutty tasting spelt berry is considered an ancient grain much like einkorn, and is even referenced in the Bible. The spelt berry has not been hybridized like modern-day whole wheat. Spelt is sold in many conventional grocery stores, health food stores, and online.
Spelt has a lower gluten content than today’s whole wheat, making it easier to digest. Spelt is not gluten-free and should not be used by those with celiac disease or a severe gluten intolerance.
This recipe is spot on. Moist, fluffy and lightly sweet (which I prefer). I highly recommend you try it too!
So happy you loved it, Jon!
This recipe is SO good. I have made it twice in the last week. I baked it in a loaf pan and added 15 min to the time. I also used sour cream in place of the yogurt, and the first time I used flax eggs. Both times were equally delicious!! This is now a staple in our house!!
Love it, Lia! What a great idea to add sour cream–I bet the muffins/quick bread are incredible with this addition.
These are the best blueberry muffins I’ve ever made with healthy ingredients. I used whole wheat pastry flour and it was so light and yummy. I have a 1 to 1 gluten free flour that I am going to try with this recipe too. My kids love these muffins and I ended up eating two last night, they’re delicious! Thank you! I am now scouring your website for more ideas!
Yay, Megan! I’m so glad you’re enjoying the muffins!
Your muffins are so good, I wish I had a trophy to give you! We are on a totally clean diet/lifestyle and these fit right in to our protocols. Thank you for making our lives more fun and doing it right.
Thank you so much, Jan! Your comment is my trophy :).
These muffins are ridiculously good and so unexpected. I have made many of the muffins on this blog and I had made this recipe before but with a different flour I had on hand. Today I made it exactly as written and it was amazing. The spelt has such a lovely slightly nutty flavor that pairs well with the generous amount of lemon zest and juice. This is by-far, my favorite muffin recipe from this site (or any other for that matter).
I have been making these every week with my 5-year old and 7-year old, and we are addicted. We sometimes replace the bluberries with raspberries and it’s just as good. Real, simple and delicious!
Yay, Julie! Raspberries are such a great idea–they’re on sale in our area right now, so I’ll have to try this swap soon.
Do you think I can use almond flour instead of spelt flour? Happen to have tons of amount flour and no spelt flour at home.
Thanks a bunch!
Hey Ruth, I don’t think the almond flour will work in this recipe and sub 1:1 for the spelt.
My family is definitely in need of recipes like this. Mornings, especially in the school year tend to be nightmares and having something I can just throw in my bag and give them on the way to school is the best option. Thank you for sharing, I’m definitely going to be making these soon 🙂
Awesome, Barbara! And I totally understand–mornings are very busy around here, too! It’s so nice to have something ready to go in the freezer.
Do you think almond flour could be substituted?
Hey Sarah, I don’t believe so. Almond flour could be used to make blueberry muffins, but the ratio of almond flour to liquid ingredients will probably be very different. Here are two gluten-free recipes that might be an option instead: http://www.raisinggenerationnourished.com/2014/07/blueberry-muffins/ and http://www.raisinggenerationnourished.com/2015/08/blueberry-buckwheat-muffins/.
This one is made with almond flour (and coconut flour) and gets very high reviews:
What would be a good substitute for the spelt flour?
Hey Tunisia, You may be able to use whole wheat flour or whole white wheat flour, but the muffins probably won’t be as sweet or fluffy. I’ve never tried making a substitute, but I believe those are the best options.
I tried this recipe with White Whole Wheat flour and it turned out delicious!
These are good, thank you for another great muffin recipe!
Thank you, Bethany! I thought of you each time I was pouring the maple ;).
Aww thanks! I really like how the flavors married. Lemon is always awesome with blueberries. I have to admit I did think about soaking it, since all the components are there, but I was too impatient for a blueberry muffin lol.
Lol, I would love to know how the muffins turn out after soaking the flour. If you try soaking this recipe, let me know how it goes!
These sound and look SO good! My husband is dairy free, though – any suggestions for a sub for the yogurt?
Hey Andrea, I believe you could use an almond of coconut yogurt in this recipe. You may even be able to use thick coconut cream.
Kristin, I look forward to making these muffins when blueberries are in season! Right now, here in Pa., we’re enjoying strawberries from our garden! Thank you for another delightful recipe!
Yum, Virginia! Strawberries from your own garden sound AMAZING! Our strawberry season just ended (January-April). Enjoy the muffins!!