Blueberry Lemon Muffins
 
Prep time
Cook time
Total time
 
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Serves: 12
Ingredients
  • 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
Instructions
  1. Preheat your oven to 350F
  2. Lightly grease a muffin tin with canola oil.
  3. In a medium sized mixing bowl, whisk together your spelt and all purpose flours, salt and baking soda.
  4. In a large mixing bowl whisk together your sugar, soy milk, canola oil, lemon extract and vinegar.
  5. Add your dry ingredients to the large mixing bowl and mix just until blended.
  6. Gently fold in your blueberries.
  7. Divide the batter evenly between 12 muffin cups.
  8. Bake for 25-30 minutes or until toothpick inserted into the centre comes out clean or with a few cooked crumbs attached.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2019/03/12/blueberry-lemon-muffins-2/