Spelt Muffins with Blueberries and Coconut
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Spelt Muffins with Blueberries and Coconut

Submitted by: Barbara Dodson

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Servings: 12

A classic blueberry muffin with the addition of spelt, coconut, and orange.


  • 4 tbs. butter, unsalted, organic, raw or unpasteurized, grass-fed/pastured
  • 2/3 c. coconut sugar, organic
  • 1/3 c. applesauce, no sugar added, organic
  • 2 egg, omega-3, cage-free, organic
  • 1/2 c. orange juice, fresh squeezed, organic
  • 2 tsp. vanilla extract, organic
  • 2 c. flour, spelt, whole-grain, organic
  • 2 tsp. baking powder, aluminum-free
  • 1 tsp. orange zest, fresh, organic
  • 1/4 tsp. sea salt, unrefined and pure
  • 2 c. blueberries, fresh, organic
  • 1/2 c. coconut, unsweetened, flakes or chips, organic


Preheat oven to 375°F. Grease a 12-cup muffin tin or line with liners. In a large bowl, cream together softened butter and coconut sugar. Stir in applesauce, eggs, fresh-squeezed orange juice, and vanilla extract.

In a second large bowl, whisk together spelt flour, baking powder, orange zest, and salt. Stir flour mixture into butter-egg mixture until just combined. Gently stir in coconut flakes and blueberries. Spoon batter into muffin cups and bake until a toothpick inserted in the center of a muffin comes out clean; about 30 minutes.