Spring/early summer time is such a delicious time to enjoy fresh fruits and veggies, and what a better way than to incorporate them than in freshly baked muffins? 🙂 With the warmer weather, I crave fresh fruits and veggies like crazy, so when I went to the store and saw organic blueberries on special, I couldn’t resist and bought a few containers. I used some to make this awesome raw lemon-avocado pie, I ate a bunch fresh, and I used the rest to make these delicious muffins. Perfect breakfast or snack on-the-go.
I made these with flours that are naturally low or free of gluten (resulting in a very low-gluten muffin), no durum wheat and no white flour has been used at all, and you wouldn’t even know! They are so soft and moist; what a great healthy treat!
My husband wasn’t too happy at first because he loves chocolate chips in his muffins, but, these muffins were gone within a few days, so I guess they were a success… 😉
If you prefer a completely gluten-free recipe, simply switch the rye and spelt for other naturally gluten-free flours, like amaranth, buckwheat, even coconut would be yummy too.
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
- 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.
- Add the dry ingredients to the wet ones and mix with a spatula until combined, then add the blueberries and gently fold.
- 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!
- 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%