Blueberry Spice Spelt Muffins

These are supposed to be blueberry ginger muffins. But while I love ginger in savoury dishes, I'm not a huge fan of it in sweets. So I omitted the crystallized ginger. But the muffins still tasted strongly of ginger due to the 2 teaspoons of ground ginger. In the future I'd change the spice levels and combination. I'd probably use 2 teaspoons of cinnamon, 1/4 teaspoon cloves (my favourite spice) and 1/4 teaspoon ginger. I will definitely make these again, as I loved how nice and soft they were.

Abby looks either like she's about to fall off the pillow, or like I'm annoying her. Both are likely.

If this sounds good, you might also like:
Pineapple Carrot Ginger Muffins
Bakery-Style Berry Muffins
Double Chocolate Avocado Muffins
Coconut Banana Muffins

Blueberry Spice Spelt Muffins
Adapted from Vegan Brunch

Makes 12 muffins

2 1/2 cups whole grain spelt flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
2 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground cinnamon
1/2 cup yogurt (soy yogurt for vegan muffins)
1 cup nondairy milk (I used unsweetened plain soy)
1/3 cup safflower oil
1 tsp pure vanilla extract
1 1/4 cups blueberries

Preheat the oven to 375F. Prepare muffin tins with oil or liners.

In a large mixing bowl, stir together the flour, sugar, baking powder, salt, and spices. Make a well in the center and add the yogurt, milk, canola oil and vanilla. Stir to combine. Fold in the blueberries.

Scoop the batter into the muffin tin; it should almost fill the entire tin. Bake for 28 to 32 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Let cool for a few minutes in the tin before transferring the muffins to a cooling rack to cool completely.