Vegan Lemon Blueberry Spelt Muffins

March 1, 2018
This past Sunday morning I woke up and wanted something different than my normal weekend breakfast, which is usually a protein superfood smoothie or avocado toast. I wanted something sweet and comforting with berries, so I immediately thought: pancakes! Then I thought about it more and one of the things I hate about making pancakes at home is that by the time I am done making them they are kinda soggy and cold *sigh*. (P.S if anyone has any tips on how to keep pancakes fresh while cooking them please send them my way). Then it hit me! I can make blueberry muffins. I've only ever made muffins once before in my whole life, and I had a bag of frozen tiny wild blueberries in the freezer that would be perfect! I wanted to use organic spelt flour because it's nutrient dense (fiber, iron and protein) and easier to digest than regular flour even though it contains gluten (and also because I might of bought 3 bags of it when I finally found it at my local grocery store). As I was prepping everything to makes these muffins, I noticed I had a lemon I needed to use, and that's when it hit me: lemon blueberry spelt muffins! These muffins are the perfect amount of lemony blueberry sweetness and can last for a week in the fridge. I haven't tried freezing them although I am sure they would do great. I used frozen wild blueberries which I strongly suggest since they are small enough to disperse through the muffins evenly (and they are honestly the cutest things). I like these muffins cut in half and toasted or simply thawed out to room temperature from the fridge but nothing beats them fresh out the oven : ). Enjoy.

Vegan Lemon Blueberry Spelt Muffins

Recipe Type: Breakfast Sweets
utensils YIELDS 12 Muffins
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  • 2 Cups Organic Spelt Flour
  • 1/3 Cup Coconut Sugar
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Himalayan Pink Salt
  • 1 Teaspoon Lemon Zest
  • 1 Cup Vanilla Unsweetened Almond Milk
  • 1/3 Cup Virgin Coconut Oil
  • 2 Teaspoons Lemon Juice
  • 1.5 Cups Frozen Wild Blueberries
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1. Preheat oven to 400°F and grease a 12 count muffin tray or use liners.
2. Combine flour, sugar, baking powder, salt and zest (first 5 ingredients) in a mixing bowl.
3. Combine almond milk, oil, lemon juice in a separate bowl and mix well.
4. Fold liquid ingredients into bowl with dry ingredients without over-mixing.
5. Add blueberries and combine evenly into mixture.
6. Divide batter evenly into muffin tray without pushing down!
7. Bake for about 18 minutes or until you can stick a toothpick in with no residue.
Enjoy and store for up to a week in fridge.

Also by Alexa: Vegan Black Bean Spelt Hand Pies

Related: Healthy & Wholesome Vegan Turmeric, Cardamom And Carrot Muffins

Spiced Apple And Cranberry Vegan Muffins

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Photos: Alexa Pizzarello

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Alexa is a healthy food connoisseur and holistic nutrition coach who is learning to gracefully share her knowledge and passion with her friends and the rest of the world. After feeling completely lost in the routine secondary educational path, she decided to follow her intuition and heart and set forth on a path to become immersed in the wisdom of traditional ancient medicine, holistic nutrition and modern dietetics. She graduated from The Academy of Healing Nutrition as a certified Holistic Health and Nutrition Coach and plans to obtain a degree in dietetics over the next couple years. She enjoys cooking, mason jars, playing with her 18 year old cat and relaxing on her yoga mat. You can find her on Instagram @lostisalive and at her blog


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