Deb's Clean-Eating Lemon-Blueberry Muffins recipe

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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

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.

  2. Whisk whole grain spelt flour, white spelt flour, baking soda, and sea salt together in a large bowl.

  3. 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.

  4. 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.

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