I love blueberry muffins. But usually when I buy them at a coffee shop or bakery, they are laden with sugar. A bit too sweet and full of guilt afterwards.
In quest of a healthier version, I searched for healthier alternatives to try at home and these were the ingredients that I used to make it just sweet enough but guilt-free.
Spelt : Whole Foods defines it as “a wonderfully nutritious and ancient grain with a deep nutlike flavor, spelt is a cousin to wheat that is recently receiving renewed recognition.” I definitely enjoy the nuttier flavor profile even thought it’s not light in texture like all purpose flour.
Coconut Sugar: I recently discovered coconut sugar or coconut palm sugar and it’s been working great so far. It’s known to be a great alternative sugar and it prevents blood sugar crashes. Coming from a family with diabetes, I never use white granulated sugar. I was happy to find a better alternative to use for my new baking adventures.
1 3/4 cups whole grain spelt flour
1/3 – 1/2 cup coconut sugar (I prefer it less sweet)
1 t baking powder
1/2 t baking soda
1/2 t salt
1/8 t nutmeg
1/4 c coconut oil
1 cup plain yogurt
1/4 cup milk, rice milk, or soy milk
zest of 1 lemon
juice from 1/2 lemon
1 1/2 cups fresh or frozen blueberries
• Combine dry ingredients and whisk together.
• Whisk together wet ingredients seperately, then add to dry until just combined.
• Fold in blueberries.
• Grease muffin tin or use muffin liners, and fill to almost-full with batter (should make 12 muffins).
• Bake 375 for 20-22 minutes until toothpick comes out clean.
• Serve warm and enjoy!