Donna Hay’s blueberry muffins

Donna Hay’s spelt flour blueberry muffins puff up beautifully in the oven. Enjoy your batch with a cup of tea or coffee, or at breakfast time as a special treat. They make a great addition to lunch boxes too.

William Meppem and Chris Court


140g wholemeal spelt flour
150g plain flour
1 tbsp baking powder
1 tsp ground cinnamon (if you like it)
1 medium egg
160ml light-flavoured extra virgin olive oil
1 tsp vanilla extract
180ml maple syrup
80ml milk
375g frozen blueberries

1. Preheat the oven to 180C/gas 4. Line a 12-hole (125ml capacity) muffin tin with paper muffin cases.
2. Place the flours, baking powder and cinnamon (if using) in a big bowl and, using a spatula, mix to combine. Dig a little well in the middle of the flour mixture.
3. Break the egg into a medium jug and add the oil, vanilla, maple syrup and milk. Use a whisk to mix them together. Pour the egg mixture into the well and mix with a spatula until just combined (don’t overmix). Add the blueberries and gently fold to combine.
4. Spoon the mixture into the prepared cases and bake for 25 minutes or until cooked when tested with a skewer. Wearing oven gloves, carefully remove the blueberry muffins from the oven. Allow to cool in the tin.

Basics to Brilliance Kids by Donna Hay is published by Fourth Estate, price £20. To order a copy for £15 until 1 July, visit or call 0844 571 0640; p&p is free on orders over £15.