Deb'S Clean-Eating Lemon-Blueberry Muffins

• 2 1/2 cups whole grain spelt flour
• 1 cup white spelt flour
• 2 teaspoons baking soda
• 1/8 teaspoon sea salt
• 2 eggs
• 1 cup buttermilk
• 2/3 cup whole cane sugar (such as Sucanat(R))
• 1/2 cup honey
• 1/2 cup extra-virgin coconut oil
• 1 lemon, zested and juiced, or to taste
• 1 1/2 cups fresh blueberries

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
2. Whisk whole grain spelt flour, white spelt flour, baking soda, and sea salt together in a large bowl.
3. Whisk eggs in a separate bowl. Whisk in buttermilk, cane sugar, honey, coconut oil, lemon juice, and lemon zest. Pour into the flour mixture; mix thoroughly. Fold in blueberries gently. Fill muffin cups 3/4-full with batter.
4. Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Let cool in pan for 5 minutes; transfer muffins to a wire rack and continue cooling.

whole grain spelt flour, white spelt flour, baking soda, salt, eggs, buttermilk, cane sugar, honey, extravirgin coconut oil, lemon, fresh blueberries

Taken from www.allrecipes.com/recipe/260336/debs-clean-eating-lemon-blueberry-muffins/ (may not work)