Lemon Blueberry Muffins

Lemon Blueberry Muffins

• 1-1/4 cup whole grain spelt flour

• 1/2 cup almond flour

• 1 tsp baking powder

• 1/2 tsp fine sea salt

• 1/2 cup mild fruity extra virgin olive oil

• 1/2 cup coconut palm sugar or brown sugar

• 1/3 cup muscovado sugar or brown sugar

• 1 TB lemon zest

• 1 TB orange marmalade

• 2 eggs

• 1/4 cup fresh lemon juice

• 1/2 cup plain sheep, goat milk yogurt or creme fraîche

• 1 tsp vanilla extract

• 1 cup blueberries, fresh or frozen

• 2 TB turbinado sugar

Preheat oven 350°.

Oil or line muffin tins with paper muffin cups or oil a 9x5x3 inch loaf pan.

In a medium bowl, whisk spelt flours, almond flour, baking powder, and salt.

In a large bowl, whisk vigorously together the sugars and zest, marmalade then whisk in 1 egg at a time, then slowly add the oil, whisking well until incorporated. 

In a small bowl, mix lemon juice, sheep milk yogurt or creme fraîche  and vanilla.

Add the dry ingredients and the yogurt mixture alternatively to the egg batter, beginning and ending with the dry ingredients. Gently fold in blueberries.

I like to use a large ice cream scooper to divide the batter evenly into the lines muffin tins but you could easily use a tablespoon or 1/4 measuring cup. Fill em to the brim too. Sprinkle the top with some turbinado sugar and bake for about 30 mins or until a skewer or knife inserted in the middle of the muffin comes out clean. Remove from oven and allow to cool in the pan for about 5 minutes then transfer muffins out and cool on a rack for another 20 minutes or so. These are best the day baked but last in an airtight container well in the fridge for another few days too.

Alternatively you can make a loaf and pour the batter into loaf pan, sprinkle the top evenly with the turbinado sugar and bake for 1 hour or until a skewer or knife inserted in the middle of loaf comes out clean. Cool in pan before eating. The loaf stores well for a few days at room temperature in airtight container, then a few more in the fridge.