Healthy Blueberry Lemon Muffins

My Healthy Blueberry Lemon Muffins are crafted with Einkorn flour, rich in fiber, minerals, and vitamins. The delightful flavors of blueberries and lemon are emphasized, providing extra nutritional benefits, and the muffins are both low in sugar and suitable for vegans. They freeze excellently and make great snacks for people of all ages.

By Rose Huxford

Einkorn is one of the most ancient and fascinating grains available. It stands as the only non-hybridized grain in the world. Einkorn provides a rich source of essential nutrients, such as protein, dietary fiber, B-vitamins (including B6 and folate), and minerals like iron, magnesium, phosphorus, and potassium. These nutrients are crucial for various bodily functions, including energy production, immune support, and bone health. Some individuals find Einkorn easier to digest than modern wheat varieties. Its simpler genetic makeup and lower gluten content may contribute to this trait. However, Einkorn is not gluten-free, so it is not suitable for those with gluten sensitivity or Celiac Disease. Experiment with Einkorn flour (white or wheat) in my Healthy Blueberry Lemon Muffins, always sift it, and enjoy the incredible nutrients it offers.

Healthy Blueberry Lemon Muffins

Yields: 12-14 muffins

Pre-heat oven: 375 degrees F.

Prep-time: 5 minutes

Bake-time: 15-20 minutes

Total-time: ~30 minutes

Equipment: Muffin pan, muffin liners, (2) large mixing bowls, whisk, spatula, liquid measuring cup, measuring spoons, measuring cups, cooling rack.

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

Ingredients

• 1 cup fresh or frozen blueberries, rinsed

• 1 3/4 cups Einkorn Flour, sifted

• 1 whole lemon zest

• 1/2 tsp salt

• 1 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1 tbsp hemp seeds

• 1 tbsp chia seeds

• 1 cup plant base milk, I use soy milk

• juice from one medium lemon

• 1 1/2 tsp pure vanilla extract

• 1 tsp almond extract

• 1/4 cup date sugar

• 1/4 real maple syrup or honey

• 1/2 cup unsweetened apple sauce

• demerara sugar, optional

Directions

1. Pre-heat the oven 375 degrees F.

2. Line your muffin pan with muffin liners and set it aside.

3. In a large mixing bowl, combine the sifted flour, salt, baking powder, baking soda, hemp seeds, chia seeds, and lemon zest by whisking them together. Next, add the blueberries and gently coat them with the dry ingredients using a spatula. Create a well in the center.

4. To create your buttermilk, mix the milk and lemon juice, then stir and allow the mixture to rest for approximately 5 minutes, or until it curdles. Stir again to combine.

5. In another large mixing bowl, add your buttermilk, apple sauce, vanilla extract, almond extract, date sugar and maple syrup and whisk together until the ingredients are well blended.

6. Pour the wet mixture into your dry mixture. Use the spatula to bring all of the ingredients together, but try to not over mix.

7. Use an ice cream scooper to scoop your batter into your prepared muffin pan. Sprinkle a pinch of demerara sugar over the tops of your muffins.

8. Bake for about 15-20 minutes, or until a tooth picks comes out clean and the tops are a nice golden brown.

9. Allow the muffins to cool for a couple of minutes in the pan before transferring to the cooling rack.

10. Consume immediately or let it cool fully, then store in a freezer bag and keep in the freezer for up to 1 month.