Lemon Berry Muffins from the Vibrant Spring & Summer eBook
Ah summer has come, sweet friends! To celebrate I have a new eBook releasing today. It is filled with 15 vibrant recipes spanning breakfast, lunch, dinner, and sweet treats for a snack or dessert. All of which are bursting with color and are sure to make you feel like sunshine.
The recipes are based around spring and summer produce, and although it is now officially summer, most the of spring produce used in here is still available too (or easily swapped with summer favorites).
The only treat that involves the oven is these lemon berry muffins I am sharing with you today. These are so wonderfully packed with flavor thanks to oodles of lemon zest and a mixture of raspberries, blackberries, and blueberries. A nice, bright breakfast, afternoon snack, or dessert. Sometimes with a schmear of peanut butter (for me) or almond butter (for Scott).
Be sure to let me know if you make this recipe!
Pop over to the eBook’s new page to view the entire recipe list as well as more details and photos. I really hope you enjoy this collection :).
Wishing you all the best summer.
x Jessie
LEMON BERRY MUFFINS
From the Vibrant Spring & Summer eBook
Makes 12 muffins.
wet
1 tablespoon ground flaxseed
3 tablespoons water
2/3 cup unsweetened apple sauce
1 teaspoon vanilla extract
6 tablespoons coconut sugar
1/2 cup plant based milk
zest of 1 large lemon, or 1 tablespoon zest
dry
2 cups sifted (light) spelt flour
1 cup fine almond flour
3/4 teaspoon sea salt
1 tablespoon baking powder
1 teaspoon baking soda
2 cups fresh raspberries, blackberries, and blueberries
Instructions
Preheat the oven to 400F.
Lightly grease a 12 cup muffin tin with cold pressed olive oil, or use a silicone non-stick muffin tin.
Pre-measure the berries, breaking or slicing blackberries and any larger raspberries in half.
Combine the ground flaxseed and water and set aside to thicken. Whisk together the applesauce, vanilla, coconut sugar, plant milk, and lemon zest. Add the thickened flax mixture and stir.
Set a fine mesh strainer over the bowl of wet ingredients and sift in the spelt and almond flours. Add the salt, baking powder, and baking soda now too.
Mix together using a large spoon, and once the batter starts to come together, fold in the berries.
Divide the batter between the 12 prepared muffins cups and bake for 18 mins, or until a toothpick comes out clean from the center. Rotate the pan halfway through baking.
Enjoy the muffins warm and let cool fully on a rack before storing in an airtight container in the fridge for up to 5 days.