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Categories:Viewed: 40 - Published at: 9 months ago
Ingredients
- 2 1/4 cups whole spelt flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup coconut oil
- 2/3 cup agave nectar
- 2/3 cup rice milk
- 2 teaspoon pure vanilla extract
- 1 teaspoon pure lemon extract
- 2/3 cup fresh blueberries
Method
- Preheat the oven to 325F.
- Line a standard 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the oil, agave nectar, rice milk, vanilla, and lemon extract to the dry ingredients and stir until the batter is smooth.
- Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.
- Pour 1/3 cup batter into each prepared cup, almost filling it.
- Bake the muffins on the center rack for 22 minutes, rotating the tin 180 degrees after 15 minutes.
- The finished muffins will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.
- Let the muffins stand in the tin for 15 minutes, then transfer them to a wire rack and cool completely.
- Store the muffins in an airtight container at room temperature for up to 3 days.
