DEB'S CLEAN-EATING LEMON-BLUEBERRY MUFFINS

Deb's Clean-Eating Lemon-Blueberry Muffins image

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

Provided by GymRat

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 38m

Yield 18

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 175 mg, Sugar 17.5 g