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Organic Blueberry & Lemon Spelt Muffins

Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 18 Muffins
Author Homemade Vegan

Ingredients

  • 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

Instructions

  1. Preheat oven to 180c fan or 350 f (Gas mark 4)

  2. Combine plant milk with Apple cider vinegar and leave to rest for 5 mins (to curdle).
  3. Add the spelt flour, baking powder, bicarb and pink salt to a bowl.
  4. In a separate bowl combine the oil, sugar, vanilla essence and lemon zest.

  5. Pour the plant milk mixture into the bowl containing the sugar and oil, mix well.
  6. Now add the dry ingredients and whisk with a hand whisk until all the mixture is combined.
  7. Add blueberries and fold into the mixture.
  8. 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.
  9. Put the muffins in the oven and cook for 15-18 minutes. (Until lightly browned)

Recipe Notes

Allow to cool and serve. To store, keep in an airtight container for 3-4 days.