Lemon Blueberry Muffin

Lemon Blueberry Muffin

These hearty yet light blueberry muffins are delicious treat to take on the go, or a snack to send to school. It’s not overly sweet, and has a texture similar to a sweet cornbread. Makes 10-12 muffins.

  • ¾ Cup Non-Dairy Milk like Almond, Coconut or Soy Milk
  • 3 Tablespoons Lemon Juice
  • Zest of 1 Lemon
  • 1/3 Cup Coconut Oil, melted
  • 1/3 Cup + 1 Tablespoon Honey
  • ¼ Cup Coco Palm Sugar
  • 1 teaspoon Vanilla
  • 1 Cup Cornmeal
  • 1 Cup Spelt Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 tablespoon Flaxseeds, ground
  • 1 Cup Frozen Blueberries

Preheat oven to 350 degrees.

Combine the lemon juice, milk and zest in a small bowl. Let sit for a few minutes while you gather the rest of the ingredients.

Whisk together cornmeal, spelt flour, baking powder, baking soda, salt & flaxseeds. Set aside.

Mix coconut oil, honey, coco palm sugar and vanilla into the lemon juice and milk. Add the wet ingredients to the dry. Stir until just combined. Fold in the blueberries and spoon into muffin cups. Bakefor about 22-24 minutes.

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