Ingredients (Makes 1 dozen)
4 tablespoons (1/2 stick) softened unsalted vegan butter or coconut oil plus mor* for de* pan
2/3 cup coconut or date sugar
2 tablespoons flaxseed gel
2 cups spelt flour
2 teaspoons baking powder
1 teaspoon lime zest
1/4 teaspoon fine sea salt
2 cups fresh or frozen blueberries Method ( 40 min)
Preheat de* oven to 375°F. Butter a 12-cup muffin tin or line with paper muffin liners. In a large bowl, cream together butter/oil and sugar.
In a second large bowl, whisk together flour, baking powder, zest and salt. Stir flour mixture into butter mixture until combined. Gently stir in blueberries. Spoon batter into muffin cups and bake until a toothpick inserted in de center of a muffin comes out clean, about 30 minutes.