Blueberry Spelt Muffins

Spelt flour is becoming more widely available, so I’ve started swapping it for all-purpose flour in a lot of recipes. Spelt has a lower gluten content than wheat, making it easier for some to digest and harder to overwork if you’re a naturally heavy-handed stirrer like me. I use either fresh or frozen blueberries for these muffins, but have taken to adding the blueberries directly to the muffins as opposed to the batter before scooping. It helps minimize