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.
Spelt flour is an ancient grain, recently popular among health-foodies (including me.) It, along with Sucanat®, is easily found at health food stores, whole food stores, and many larger supermarkets. Both are more economical purchased in bulk.
Per Serving: 207 calories;7.5 g fat;
34.3 g carbohydrates;
4.5 g protein;
21 mg cholesterol;
175 mg sodium.