Vegan blueberry spelt muffins

I love using spelt both for its delicate flavor and its beneficial properties; spelt flour is rich in fiber, vitamins, and protein. To complete this vegan dessert, I used a tea with turmeric, ginger, and lemongrass to give a little zing to the classic whole-wheat blueberry muffins, creating a slightly exotic and unique flavor.

• 130 g Spelt Flour
• 40 g Potato starch
• 90 g brown sugar
• 1 g baking powder
• 1 pinch fine salt
• 80 g fresh blueberries
• 50 ml Sunflower seed oil
• 150 ml Tumeric ginger & lemongrass tea

• Muffin pan;

• Paper cups;

• Whip;

• Ice cream scoop.

Preheat the fan oven to 180°C.

Meanwhile, prepare the very strong turmeric, ginger & lemongrass tea and let it cool to room temperature.

Wash the blueberries and let them dry.

Place the spelt flour, starch, yeast, and brown sugar in a bowl, drizzle in the oil and whisk until combined. Pour in the tea and whisk until smooth.

Bake for 20 minutes, let cool and enjoy

Advice

• Vegan muffins will keep for 2-3 days in an airtight container, there is no need to refrigerate them;

• If you prefer, you can use black tea which is easier to find;

• If you love muffins, you will find two of my specialties below the recipe.

• If you're looking for recipes using spelt flour, try the spelt tart; the link is below.