Name: Deb's Clean-Eating Lemon-Blueberry Muffins recipe
Ingredients: 2 ½ cups whole grain spelt flour;1 cup white spelt flour;2 teaspoons baking soda;⅛ teaspoon sea salt;2 eggs;1 cup buttermilk;⅔ cup whole cane sugar (such as Sucanat®);½ cup honey;½ cup extra-virgin coconut oil;1 lemon, zested and juiced, or to taste;1 ½ cups fresh blueberries

All Recipes Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Ingredients

2 ½ cups whole grain spelt flour 1 cup white spelt flour 2 teaspoons baking soda ⅛ teaspoon sea salt 2 eggs 1 cup buttermilk ⅔ cup whole cane sugar (such as Sucanat®) ½ cup honey ½ cup extra-virgin coconut oil 1 lemon, zested and juiced, or to taste 1 ½ cups fresh blueberries

Nutrition Info

206.8 calories carbohydrate: 34.3 g cholesterol: 21.2 mg fat: 7.5 g fiber: 1.9 g protein: 4.5 g saturatedFat: 5.5 g servingSize: - sodium: 175 mg sugar: 17.5 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
Whisk whole grain spelt flour, white spelt flour, baking soda, and sea salt together in a large bowl.
Whisk eggs in a separate bowl. Whisk in buttermilk, cane sugar, honey, coconut oil, lemon juice, and lemon zest. Pour into the flour mixture, mix thoroughly. Fold in blueberries gently. Fill muffin cups 3/4-full with batter.
Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Let cool in pan for 5 minutes, transfer muffins to a wire rack and continue cooling.

Recipe Yield

18 muffins

Recipe Note

This recipe uses fresh, whole (unrefined) ingredients like Sucanat® (sugar cane natural: an unrefined sugar), honey, and extra virgin coconut oil.

Alternatives to this recipe

See more alternatives