Summer has finally arrived and with it an abundance of seasonal fruits such as the Blueberry. This fruit has always been a favourite in my house!
We were gifted a load recently and I was really inspired to incorporate them into a dessert of some kind. What better way than Blueberry muffins? Well?! Blueberry and LEMON spelt muffins of course!
These muffins are a great summery treat! Light, fluffy and BURSTING with fruity flavours!
I prefer to use spelt flour as it is easier for my toddler and myself to digest than wheat. It also has a better nutritional content. One cup of cooked spelt grains has 246 calories, 11 grams protein, 1.6 grams fat, and 51 grams carbohydrates and 7.6 grams fibre. Spelt is also an excellent source of calcium, magnesium, selenium, zinc, iron, and manganese. It has vitamin E and B-complex vitamins (especially niacin). All in all, spelt is an excellent healthy whole grain. If you are gluten-free you can use GF self-raising flour in replacement.
The muffins turned out amazing and I’m super excited to share them with you all. If you are not so keen on lemon then just leave it out or reduce the amount added into the mix.
I personally don’t use any muffin cases for these as I try to reduce my waste as much as possible. If, like me, you decide not to use cases then just use a little bit of coconut oil to grease the pan.
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Organic Blueberry & Lemon Spelt Muffins
- 250 ml Organic plant milk
- 2 tbsp Organic Apple Cider Vinegar
- 350 g Organic wholewheat Spelt flour
- 80 g Organic Rapadura/coconut or Demerara
- 2 1/2 tsp baking powder
- 1/2 bicarbonate of soda
- 1/2 tsp Himalayan pink salt
- 150 ml Organic sunflower oil or coconut oil melted
- 1 tsp Vanilla extract
- Zest of 1 Organic lemon
- 2 cups of fresh Organic blueberries
Preheat oven to 180c fan or 350 f (Gas mark 4)
Combine plant milk with Apple cider vinegar and leave to rest for 5 mins (to curdle).
Add the spelt flour, baking powder, bicarb and pink salt to a bowl.
In a separate bowl combine the oil, sugar, vanilla essence and lemon zest.
Pour the plant milk mixture into the bowl containing the sugar and oil, mix well.
Now add the dry ingredients and whisk with a hand whisk until all the mixture is combined.
Add blueberries and fold into the mixture.
Add the mixture to a muffin tin. I use coconut oil to grease the pan. You can also use muffin cases just fill them half way.
Put the muffins in the oven and cook for 15-18 minutes. (Until lightly browned)
Allow to cool and serve. To store, keep in an airtight container for 3-4 days.