There are recipes you make all the time and there are recipes you make once. The ones you make more often are normally the easy ones… well and the ones you like, because it’s so delicious. These Blueberry Muffins have it all. They may not be the prettiest muffins you’ve ever seen, but they taste extremely delicious and are super easy to prepare. And as they say, “It’s the inner values that count”. In this case, those “inner values” are big, juicy blueberries ;P
Muffins are sometimes called the “uggely” siblings of cupcakes. Sure, they normally look a bit plain compared to cupcakes with a nice buttercream hat and other decorations… but being less decorated does not mean they are ugly. At all. Not as fancy, yes. With great texture and great flavors. Two important things you want from your dessert… right? ;)
Great texture and blueberries exploding in your mouth with every bite you make – turning an “ugly” muffin into an absolute delight. I could eat several of these at once if I didn’t have to make sure my blood sugar level is not rising too much ;) As with most of my recipes, xylitol can be used to replace some or even all of the sugar in the batter, but thanks to flour and sugar from the blueberries, there are still quite some carbs involved – which isn’t always easy for diabetics… bummer. I know ;P
Most of you will not have to worry here… so grab as many muffins as you like. If you need more than one muffin with your coffee – so it be ;)
These fellas here look quite dark on top but that was intended. The sugar caramelizes and adds some extra flavors. If you don’t like it that dark (and rustic) looking, you should cover the muffins towards the end of the baking time so they get less color. They will look less “crisp” ;)
As for the blueberries that are peeking out everywhere… those are some extra blueberries that I added on top before baking. Sometimes I forget to press them properly into the dough, so now they stand out a bit – as you can see. But that can easily be avoided. Luckily, though, blueberries do not react like raisins, for example. Those get bitter if they are exposed to too much heat. Blueberries on the other hand just get super soft and in my opinion even a bit sweeter. Sometimes they also explode in the oven and make a mess… so keep that in mind maybe ;)
INGREDIENTS / ZUTATEN
3/4 cup (100g) spelt flour
1/2 cup (65g) wholemeal spelt flour
1/2 cup (100g) sugar (or xylitol)
1 1/4 tsp. baking powder
1/4 tsp. salt
1/8 tsp. grated nutmeg
1 cup (140g) fresh blueberries (plus some extra)
1 large egg
1 large egg yolk
3/4 cup (180g) Greek yogurt
1/4 cup (60g) butter, melted
1 tsp. lemon zest (from an organic lemon)
1 tsp. fresh lemon juice
1 tsp. vanilla extract
some coarse sugar for sprinkling (optional)
100g Dinkelmehl (Type 630)
65g Dinkelvollkornmehl
100g Zucker (oder Xylit)
1 1/4 TL Backpulver
1/4 TL Salz
1/8 TL Muskatnuss, gerieben
140g frische Blaubeeren (plus ein paar mehr)
1 Ei (L)
1 Eigelb (L)
180g griechischer Joghurt
60g Butter, geschmolzen
1 TL Zitronenschale (Bio-Zitrone)
1 TL frischer Zitronensaft
1 TL Vanille Extrakt
etwas grober Zucker zum Bestreuen (optional)
DIRECTIONS / ZUBEREITUNG
2. Mix the two flours, sugar (or xylitol), baking powder, salt, nutmeg, and the blueberries in a large bowl. Set aside.
3. Add the egg and egg yolk to a second bowl and whisk lightly. Add the yogurt, melted butter, lemon zest, lemon juice, and vanilla extract and mix well to combine. Add the flour mixture to the bowl and fold in – do not overmix and try not to mash the blueberries. Divide the batter between the muffin cups, press several blueberries into the dough (optional) and sprinkle with some coarse sugar (also optional). Bake for about 25-30 minutes or until a wooden skewer inserted into the center of a muffin comes out clean. Take out of the oven, let cool down for a moment inside the tin, then remove the muffins and let cool down completely on a wire rack.
2. Beide Mehlsorten, Zucker (oder Xylit), Backpulver, Salz, Muskatnuss und die Blaubeeren in einer großen Schüssel vermischen und zur Seite stellen.
3. Ei und Eigelb in eine zweite Schüssel geben und leicht verquirlen. Joghurt, geschmolzene Butter, Zitronenschale, Zitronensaft und Vanille Extrakt dazugeben und alles gut vermischen. Die Mehlmischung in die Schüssel dazugeben und unterheben. Nicht zu viel rühren und die Blaubeeren möglichst nicht zerdrücken. Den Teig auf die Muffinförmchen aufteilen, einige Blaubeeren in den Teig drücken (optional) und mit etwas grobem Zucker bestreuen (ebenfalls optional). Etwa 25-30 Minuten backen – mit einem Holzspieß testen, ob noch Teig kleben bleibt und die Muffins erst herausholen, wenn dieser sauber herauskommt. Aus dem Ofen holen, die Muffins kurz in der Form abkühlen lassen, dann aus den Förmchen lösen und auf einem Gitterrost vollständig abkühlen lassen.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Quick & Easy Blueberry Muffins
- Prep Time: 00:10
- Cook Time: 00:30
- Total Time: 00:40
- Yield: 7 1x
- Category: Muffins
- Cuisine: America
- Diet: Vegetarian
Description
Simple and easy-to-make muffins everybody loves in our home: Quick & Easy Blueberry Muffins with loads of blueberries and loads of flavor.
Ingredients
3/4 cup (100g) spelt flour
1/2 cup (65g) wholemeal spelt flour
1/2 cup (100g) sugar (or xylitol)
1 1/4 tsp. baking powder
1/4 tsp. salt
1/8 tsp. grated nutmeg
1 cup (140g) fresh blueberries (plus some extra)
1 large egg
1 large egg yolk
3/4 cup (180g) Greek yogurt
1/4 cup (60g) butter, melted
1 tsp. lemon zest (from an organic lemon)
1 tsp. fresh lemon juice
1 tsp. vanilla extract
some coarse sugar for sprinkling (optional)
Instructions
1. Preheat the oven to 420°F (215°C). Lightly grease a muffin tin and set it aside. Melt the butter and let cool down a bit.
2. Mix the two flours, sugar (or xylitol), baking powder, salt, nutmeg, and the blueberries in a large bowl. Set aside.
3. Add the egg and egg yolk to a second bowl and whisk lightly. Add the yogurt, melted butter, lemon zest, lemon juice, and vanilla extract and mix well to combine. Add the flour mixture to the bowl and fold in – do not overmix and try not to mash the blueberries. Divide the batter between the muffin cups, press several blueberries into the dough (optional) and sprinkle with some coarse sugar (also optional). Bake for about 25-30 minutes or until a wooden skewer inserted into the center of a muffin comes out clean. Take out of the oven, let cool down for a moment inside the tin, then remove the muffins and let cool down completely on a wire rack.
Notes
Enjoy baking!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
