These delicious, lemony, blueberry filled muffins are a huge hit with my family. They are so quick and easy to whip up so you can make them in a pinch for unexpected visitors or pop them into your kids’ lunch boxes. They also freeze well and make a great snack. Hope you like them as much as we do:)
Preheat your oven to 350F. Using a pastry brush, lightly grease a muffin tin with canola oil. I use stone muffin tins (and cookie sheets and loaf pans) and absolutely love them. They are non stick, non toxic and produce really great results.
In a medium sized mixing bowl, whisk together your spelt and all purpose flours, salt, baking powder and baking soda. In a large mixing bowl whisk together your sugar, soy milk, canola oil, lemon extract and vinegar.
Add your dry ingredients to the large mixing bowl and mix just until blended. Do not overmix. Gently fold in your blueberries.
Divide the batter evenly between 12 muffin cups. Bake for 25-30 minutes or until toothpick inserted into the centre comes out clean or with a few cooked crumbs attached.
- 1 cup organic spelt flour
- 1 cup organic all purpose flour
- ½ tsp salt
- 1½ tsp baking soda
- 1 tsp baking powder
- 1 cup sugar
- 1 cup soy milk
- ⅓ cup organic canola oil (+ enough to oil the muffin tin)
- 2 tsp pure lemon extract
- 1 tbsp vinegar
- 1¼ cups fresh or frozen blueberries
- Preheat your oven to 350F
- Lightly grease a muffin tin with canola oil.
- In a medium sized mixing bowl, whisk together your spelt and all purpose flours, salt and baking soda.
- In a large mixing bowl whisk together your sugar, soy milk, canola oil, lemon extract and vinegar.
- Add your dry ingredients to the large mixing bowl and mix just until blended.
- Gently fold in your blueberries.
- Divide the batter evenly between 12 muffin cups.
- Bake for 25-30 minutes or until toothpick inserted into the centre comes out clean or with a few cooked crumbs attached.
