Healthy Blueberry Lemon Muffins | Low Sugar, Multigrain, Dairy-Free
This healthy multigrain blueberry lemon muffins recipe is a great breakfast or snack. Dairy-free, low sugar
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1/2
cup
rye flour
stone-ground if possible
-
1/2
cup
spelt flour
-
1/4
cup
chickpea flour
-
1/4
cup
organic brown rice flour
-
1 1/2
tsp
aluminum-free baking powder
-
1/4
tsp
sea salt
-
1/4
cup
organic unbleached cane sugar
-
1/4
cup
maple syrup
-
2
organic free-range eggs
-
1/3
cup
extra-virgin olive oil
-
1/4
cup
rice milk
(or almond or cashew milk)
-
juice of 1 lemon
(approx. 1/4 cup)
-
1
cup
organic or wild blueberries
(I used fresh, but frozen would work as well)
-
zest of organic lemon on top
(optional)
-
Mix the flours, salt and baking powder together in a medium-size bowl.
-
Mix the rest of the ingredients (except blueberries) in a large bowl.
-
Turn oven ON to 375F. Add unbleached paper liners in 10-12 muffin cups.
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Add the dry ingredients to the wet ones and mix with a spatula until combined, then add the blueberries and gently fold.
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Evenly distribute the batter in 10-12 muffin cups, add organic lemon zest on top, if using. Bake at 375F for 20-25 minutes, or until nicely golden. Let cool for a few minutes before eating. Yummy!
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These will last at room temperature for 2-3 days, in a cool, dark and dry place, or you can keep in the fridge in an airtight container, or wrap and freeze for later use.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 162kcal | Fat: 7g | Saturated fat: 1g | Cholesterol: 27mg | Sodium: 64mg | Potassium: 144mg | Carbohydrates: 22g | Fiber: 1g | Sugar: 10g | Protein: 2g | Vitamin A: 45% | Vitamin C: 1.2% | Calcium: 41% | Iron: 0.8%