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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Recipe Summary

prep:
15 mins
cook:
18 mins
additional:
5 mins
total:
38 mins
Servings:
18
Yield:
18 muffins
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Cook's Note:

Spelt flour is an ancient grain, recently popular among health-foodies (including me.) It, along with Sucanat(R), is easily found at health food stores, whole food stores, and many larger supermarkets. Both are more economical purchased in bulk.

Nutrition Facts

207 calories; protein 4.5g; carbohydrates 34.3g; fat 7.5g; cholesterol 21.2mg; sodium 175mg. Full Nutrition
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