Deb's Clean-Eating Lemon-Blueberry Muffins

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

• Preparation Time: 15 mins
• Cooking Time: 18 mins
• Total Time: 33 mins
• Calories: 207 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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.