Super Moist, Guilt-free Peach and Blueberry Muffins

I woke up this morning realizing that I ran out of steel-cut oats (my go-to breakfast). Looking at the basket of Ontario grown peaches and blueberries on my table, I began to wonder what they would taste like in a healthy muffin. Peaches are in season and are my mom’s favourite summer fruit. It’s not a proper summer at our home without a basket of peaches waiting to be devoured.

These muffins turned out to be super-moist, fruit-packed, and so delightful. Have it with your morning beverage of choice (coffee for me), or for a pick-me-up snack throughout the day! 🙂 This recipe is a fusion of different spelt muffin recipes. (Wanna know some benefits of spelt? Check this link out:


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Super moist, Guilt-free Peach and Blueberry Muffins Recipe

Makes about a dozen muffins

Dry Ingredients
(whisk all of these ingredients in a separate bowl)

  • 1 and 3/4 cups of organic spelt flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon cinnamon(or to your liking)
  • ½ teaspoon nutmeg (or to your liking)

Wet Ingredients

  • 1/2 a cup of Organic Cold-Pressed Coconut oil (in a liquid state)
  • 2/3 cup of brown sugar (you can use a smaller amount of Stevia or equal amount of Agave syrup if you’d like)
  • 2 tablespoons of Honey
  • 1/2 a tablespoon of vanilla bean paste
  • 1/2 cup of plain Yogurt (or non-dairy substitute)
  • 2 ripe Peaches into small slices
  • 1 heaping cup of blueberries


  1. Line your muffin pan or grease it.
  2. Preheat your oven to 400 degrees F. Place your bowl with the coconut oil on top of the oven to melt any solid pieces.
  3. Whisk all of your dry ingredients in a separate bowl. Spelt flour should be available in your local health food store, Loblaws, or bulk store.
  4. Make your own peach yogurt. Mix your yogurt with the honey, vanilla, and peaches.
  5.  Take your mixing bowl with the coconut oil off the stove and whisk in the brown sugar. Add in all of your dry ingredients, and your peach yogurt. Give it a good mix for a minute. Once it’s all blended, add in your blueberries.
  6. Now scoop and get ready for some flavour goodness.

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Bake them in the middle of your oven for around 15-17 minutes. Place a toothpick inside to check that it’s ready. 🙂

And… voila!

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What I love most about spelt flour is that it is not as dense as whole-wheat flour. The muffins didn’t turn out tasting like a fiber “healthy” bar but just some fruity-coconut goodness! The tops were crispy with an incredibly moist inside-the way muffins should be!

Hope you enjoy making your own!

Thanks for taking the time to read this.





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