Yup, it’s another blueberry lemon recipe, but with the arrival of summer it also means it’s blueberry season here, and these muffins are so tasty I had to share! They are bursting with sweet blueberries, a fresh lemon flavour, and have a light fluffy texture, perfect to enjoy for breakfast or great for a portable snack.
We’ve spent the last few days cleaning and defrosting our large freezer. It’s finally ready now to restock with all our fresh local fruit. We mainly stock up on blueberries and strawberries so we can enjoy them all throughout the year when not in season. Nothing beats the fresh flavour of locally grown berries!
We bought eight flats of blueberries last year, washed, sorted, and placed on baking sheets to freeze in batches. Laying the blueberries out on a baking sheets keeps them from freezing together in a solid clump, and once they are frozen you simply pour into freezer bags. Then it’s easy to scoop out berries as needed. Even though we had eight flats worth we ran out a month or so before blueberry season this year, so we’ll have to add a few more this time!
I’ve attempted a lemon chia muffin a few different ways but I found it just wasn’t ready to share yet. This morning a big bowl of fresh blueberries were staring at me and with a bit more recipe tweaking I came up with these delightful blueberry muffins with chia seeds and a fresh hint of lemon. They aren’t overly sweet, so if you prefer a sweeter muffin simply add some coconut sugar, although I think they are perfect just the way they are!
- 1 cup Spelt Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- Pinch of Sea Salt
- 1 Ripe Banana
- ½ cup Applesauce
- ¼ cup Honey (or Maple Syrup for vegan)
- 2 tbsp Grapeseed Oil (or melted coconut oil)
- 1 tbsp Chia Seeds
- Zest of 1 Lemon
- 1-1/2 tbsp Lemon Juice
- 1 cup Fresh Blueberries
- Preheat oven to 350.
- Whisk together the spelt flour, baking powder, baking soda, and sea salt in a large bowl.
- In a medium bowl, mash the banana and add the applesauce, honey, oil, chia seeds and lemon zest. Whisk until well blended. Add the lemon juice and stir briefly to mix.
- Add the wet mixture to the dry ingredients, stir gently just until flour is mixed in. Fold in the blueberries.
- Quickly spoon the batter into muffin tins and place in the oven. I use silicone muffin tins, so no need for greasing the tray. If using a metal muffin tin lightly grease or use baking paper, before spooning mixture in.
- Bake for about 22 mins, until center springs back when touched.
- Let cool in the pan for 5-10 minutes, then move to a cooling rack.
- Makes 10-12 regular sized muffins or 8 extra large muffins.