Step 1

Preheat the oven to 375° F (190° C) and line a 12-cup muffin pan with muffin liners.

Step 2

In a large bowl, combine spelt flour, baking powder, baking soda, salt, cinnamon, and a pinch of grated nutmeg.

Step 3

Add the blueberries, chopped rhubarb, lemon zest, and fold gently.

Step 4

In a medium bowl, whisk together the oil, egg, honey, yogurt.

Step 5

Fold the wet ingredients into the flour mixture just until combined.

Step 6

Using a tablespoon, fill the muffin cups.

Step 7

Bake in the preheated oven for about 20 minutes or until golden brown and a cake tester inserted in the center comes out clean.

Step 8

Let the muffins cool in the pan on a rack for 5 minutes, then remove from the pan and let cool completely on the rack.