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Healthy Blueberry Lemon Muffins | Low Sugar, Multigrain, Dairy-Free

Course: Snack
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12 muffins

This healthy multigrain blueberry lemon muffins recipe is a great breakfast or snack. Dairy-free, low sugar

Ingredients

  • 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)

Instructions

  1. Mix the flours, salt and baking powder together in a medium-size bowl.
  2. Mix the rest of the ingredients (except blueberries) in a large bowl.
  3. Turn oven ON to 375F. Add unbleached paper liners in 10-12 muffin cups.
  4. Add the dry ingredients to the wet ones and mix with a spatula until combined, then add the blueberries and gently fold.
  5. 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!
  6. 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%