City + Eat - Healthy Blueberry Muffins

 


Is there anything better than a fresh baked muffin? Typically, we close our eyes and pretend muffins are good for us - free of fat and calories. This recipe leaves no room for pretending to be healthy. These delicious blueberry muffins are flavorful, light, sweet and fresh tasting with a hint of lemon and fresh blueberries.
The Recipe
Preheat oven to 325F. Line a 12-cup muffin pan with your favourite paper liners - the prettier, the better. 
In one big bowl, mix all the dry ingredients together. Once mixed, whisk in the oil, agave nectar, milk and extracts. Gently fold in blueberries. Pour the batter into your muffin cups, almost filling to the top. Bake the muffins for 22 minutes in the centre of the rack. I like to rotate my muffin pan 180 degrees half way through the bake time. Muffins will be slightly browned and bounce back easily when baked.

Let cool for 20 minutes and enjoy!
2 1/2 cups Spelt Flour
2 tsp Baking Powder
1 tsp Baking Soda
1/2 cup Coconut Oil
2/3 cup Agave Nectar
2/3 cup Rice Milk
2 tsp Pure Vanilla Extract
1 tsp Pure Lemon Extract
Lemon Zest from half a lemon
1 cup Fresh Blueberries

On the hunt for ingredients in Edmonton: 
Spelt Flour - Most grocery stores carry spelt flour - it may be located in the health food aisle.
Coconut Oil - Best bet is Planet Organic.
Agave Nectar - Planet Organic - it will be located with the honey. Sometimes, you can luck out and find it at Costco. 

Pure Lemon Extract - I always spot a little jar at Home Sense or Winners.