When I was a kid, blueberry muffins were my jam. Whether they were homemade or store bought, they were always my breakfast and/or snack of choice. Plus, I imagine it was a nice and easy breakfast for my super busy mom. Why muffins over pancakes and waffles? I never really liked frosting anyways, so blueberry muffins were like cupcakes to me. Cupcakes with perfect little treasures of blueberries hidden throughout.
It’s been a really long time since I had a blueberry muffin. I bought a whole bunch of organic blueberries that were on sale because Dominik and I love to snack on them in the afternoon. And then it struck me: it was time to make blueberry muffins!
Muffins aren’t exactly the healthiest of breakfast foods. They are usually made with refined flour and packed with refined sugar. Not the best way to start your day. So I did a little makeover and created blueberry muffins that were whole grain and refined sugar free.
Healthy muffins are so great to make ahead in big batches and store in the freezer. I love that it can be a last minute snack or quick breakfast. And if I need to, I can always grab one or two to go.
I used fresh blueberries because I think they bake really well in muffins, but frozen will work too. I also put more whole wheat flour than spelt because it helps the muffins to hold together better for toddler hands. But if you like even softer muffins, switch the measurements for the whole wheat and spelt flours.
- 1 1/4 cups whole wheat pastry flour
- 1 cup spelt flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 cup almond milk
- 1 tsp apple cider vinegar
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- zest of 1 lemon
- 1 1/2 cups blueberries (fresh or frozen)
- Preheat oven to 375 degrees F. Line a muffin tin with baking cups.
- In a small bowl, mix the almond milk and the vinegar and set aside to curdle.
- In a large bowl, mix the flours, baking powder, baking soda, salt, and cinnamon. In a separate bowl, mix the maple syrup, coconut oil, vanilla extract, and the curdled milk.
- Pour the wet mixture into the dry and mix well. Fold in the lemon zest and blueberries.
- Scoop the batter into the muffin tins and bake for about 20 to 25 minutes or until baked all the way through. Let cool completely on a cooling rack. Enjoy!