Spelt Almond Blueberry Muffins. Vegan Recipe – So Delicious Recipe Contest Entry

TGIF! Rise and shine on this sunny day in the Pacific Northwest with these muffins. I talk to Mom on skype these days, because she is now a full fledged techie with a Surface and Iphone and knows how to message the kids on chat, skype, facebook or wherever, and get hold of them irrespective of the location in the world ;). And when she cannot get hold of us, she calls and asks us why we are not picking up the skype call, not responding on Facebook when it says online, and so on.:) We better be ready to receive them calls. Half of our talks I end up talking about the weather. We seattlelites are obsessed with it I say. Often, mom reminds me that it is sunny out in her city every single day! except some days in the Monsoon season. :P. Yes, sure Mom, but I will die in the 48 deg Celcius (118 deg F) Summers there. 

It is sunny today (and cold, brr). I am trying to decide between bundling up and sitting out in the sun and listen to something, ARR awesomeness music and arrangement, or think up and whip a few recipes.. hmm touch decision. or write up a post.

Lets get to these muffins. Utterly soft, light, muffiny, and filled with blueberries, all Whole grain (spelt, almond, coconut flours) and awesome for every morning. Add up spices of choice, or lemon zest and make variations.


I used so Delicious dairy free coconut milk yogurt in these muffins and that works beautifully to give them the required texture. These muffins are also My entry for the So Delicious 3 course Recipe contest!

More muffins and doughnuts
Spiced Pumpkin coconut Muffins
Strawberry/raspberry doughnuts with chocolate Ganache glaze - Baked
Banana Oat Cashew Quick Bread Bar
Spiced Sweet Potato Doughnuts – Baked
Almond Oat Bars with Apple Blueberry Crumble
Baked French Toasts topped with Blueberry Crisp
Sweet Potato Blondies. GF 

Mix the flaxmeal with milk and let sit for 2 minutes. Add the rest of the ingredients under wet and mix into a smooth mix. 
In another bowl, add the dry ingredients and whisk well.

Add dry to wet and mix to just about combine. Tos the blueberries in maple syrup then add to batter. Mix lightly to distribute.

 Spoon batter into muffin pan. 

Bake at 400 degrees F for 18 minutes.

Serve anytime. No they do not taste coconutty at all!
On another note, i need new muffin wrappers. 

Spelt Almond Blueberry Muffins
Allergen Information: Free of dairy, egg, soy, yeast. Can be made corn-free

Makes 6-7 muffins. Easily doubled
1/2 cup spelt flour or whole wheat pastry flour

1/4 cup coconut flour (or use more spelt)
1/4 cup ground raw almond or almond flour
1.5 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup + 2 Tbsp almond milk
1 Tbsp flax seed meal
1/4 cup non dairy yogurt (I used So delicious cultured coconut milk plain)
1 tsp apple cider vinegar
1 tsp vanilla extract
2 Tbsp organic canola or coconut oil or softened vegan butter
1/2 cup ground raw sugar or other sweetener (2 Tablespoons more for sweeter)

3/4 – 1 cup blueberries

1 Tbsp maple syrup

Preheat the oven to 400 degrees F. In a large bowl, mix all the dry ingredients and keep ready. In another bowl, mix the almond milk, flax meal, yogurt and let sit for 2 minutes. Add the rest of the ingredients and mix well. Add the wet to the dry and and mix till just about combined. Do not over mix. Toss the blueberries in the maple syrup to coat and then add to batter. Mix to just combine. Spoon the batter into lined or greased muffin pan. Bake for 18-19 minutes or until a toothpick from the center comes out clean.

Add spices of choice like cinnamon, ginger, cloves, nutmeg for a blueberry spice muffin.
Add zest of an orange or lemon for lemon blueberry muffins. Use blended silken tofu instead of yogurt. 

These muffins are being shared at Ricki’s wellness weekend.


    • says

      that is so sweet. chewie, our pom promptly runs away:) coz some days when we are talking to hubb’s neice and nephews, they all want to talk to chewie and we have to hold him and get him to interact with the computer which he probably thinks is crazy behavior:)

  1. says

    The weather in the northwest has been amazing! I try not to talk about it too much since it seems like everyone else (in the US) is having pretty crummy weather. But with you, I can celebrate it!

  2. says

    These look delicious! Do you think I could use a different flour as a substitute for coconut? I have both spelt and almond but not coconut.

  3. says

    We’re currently at 6 degrees with winds gusting to 40mph…this is definitely double sweatshirt, triple sock and giant blueberry muffin weather! I’ve just lately become completely addicted to SD’s coconut milk yogurt so I’m all for using it in my most favorite flavor of muffin. Plus blueberries are supposed to be extra cheerful for your spirit…just what I need on a shivery winter night. Thank you so much for sharing the recipe! :)

    • says

      Spelt is a type of ancient wheat from Europe with lower gluten content. I havent heard a hindi name or heard of its availability in India. Use whole wheat flour/atta or maida.

  4. says

    Beautiful, beautiful. Muffins are a real treat breakfast for me and I love keeping a batch in the freezer and pulling one or two out when I feel the need.
    Love the combination of flours you’ve used here, and blueberries are always good in muffins :)

  5. says

    That’s funny about how you always end up talking about the weather to your mom. It’s impossible not to when weather plays such a big part in your daily life and what you will be able to do or not do because of it.

    David and I got married in the desert of California in July. One of our guests from out of town asked a hotel staff member what the weather would be like that day. The person said, “The same as yesterday.” In Southern California unless it’s one of the few rainy months of the year, weather is not a point of discussion. There’s no need to talk about it when it’s going to be the same beautiful weather every day. Now the traffic? That’s another story. People love to discuss traffic back-ups and what freeways and streets they used to get to a location, because that’s the stuff that affects your life there that you have to deal with and can’t avoid.

    It has been so long since I’ve had a blueberry muffin! These sound delicious!

  6. says

    I admit I’m a little jealous that it’s warm enough for you to even go sit in the sun haha! It was too cold here to even walk outside, but that didn’t stop the dog from need a walk.

    The muffins look delicious but I have a question! I don’t do to much baking as a vegan but from time to time I like something sweet or savory like a muffin. What does the almond flour do? I see a lot of recipes that call for a little bit, does it act as a binder or does it help the dough rise?

    Thanks for the awesome recipe, can’t wait to try it,


    • says

      Hi Zach,
      you can make the mufins without the almond flour too. almonds add a bit of substance and texture to the muffin and also help to reduce the oil needed in the recipe. The baked goods end up as fudgy with almond flour or almond butter in them with half or a wuarter of the oil that you would normally add.

  7. says

    Spelt is hard to find here, but whole wheat flour and almond meal quite easy to come by, and I want to make these now, your pics are so good and tempting!

    • says

      you can use whole wheat flour. if you are not used to the all whole wheat bakes, then substitute a 1/4 cup out with white flour in the this recipe

  8. Anonymous says

    Hi, would I be able to substitute applesauce for the non dairy yoghurt? Thank you. Wonderful recipes by the way – many thanks for sharing!

  9. says

    I have made these muffins three times now. My hard to please husband and 16 year old son love them. I also think they are delicious, however my muffins cave in a little so the tops are flat or slightly caved in. I’d like them to be mounded more. Any suggestions?

    • says

      hmm maybe too much moisture in the batter? add a bit more flour to get a thicker batter. also, if there are many blueberries in the batter, the muffins have a higher chance of caving in. the berries burst during baking so the spherical volume isnt there anymore to hold the batter around it. its like lots of liquid pockets in the baking batter. the bigger and juicier the berries, the squishier they become. they taste much better but the muffin collapses. so you can try reduce the berries too.

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