Spelt Blueberry Muffins

I was going to call these "Almost Vegan Blueberry Muffins" but I didn't want to scare anyone off. For some reason, the word vegan, like the word tofu, can be scary to some. But actually there are lots of baked goods that are awesomely delicious and just happen to be missing eggs and dairy.

The recipe I use here comes from Erin McKenna's Babycakes cookbook. It's a book of vegan recipes for cookies, cupcakes, muffins, biscuits, pies, etc. (thanks again, Jackie). My variation isn't completely vegan since I use cow's milk instead of the rice milk called for in the original. Some day I'm going to experiment and try the different kinds of non-dairy milks out there -- rice milk, coconut milk, almond milk, soy milk.

I think these are the best-tasting blueberry muffins I've tried. Spelt flour has become a favorite ingredient of mine in baking; it makes for very tender results. Wheat flour used to be unfamiliar territory, but with so many different variations now readily available -- white whole wheat flour, whole wheat pastry flour, spelt flour (there's white spelt also), etc. -- plain old all-purpose flour is no longer very appealing to me in a lot of cases.

A simple one-bowl process (i.e., easy cleanup): 

Add the blueberries and then divide among the muffin cups:  

 After 22 minutes of baking:

 Soft, moist, and very blueberry-ie:

This makes 10 smallish muffins. I based it on half the original recipe. Feel free to double it for 12 large muffins. (What I call large is probably most people's normal-sized; I like food in small portions since it makes it easier for sampling and also helps with not overindulging.)

Spelt Blueberry Muffins
(adapted from Erin McKenna's Babycakes)

1 1/8 cups spelt flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp lemon zest
1/4 cup coconut oil, melted*
1/3 cup agave
1/3 cup milk
1 1/4 tsp vanilla extract
1/2 cup blueberries

Melt the coconut oil (stovetop, low heat), then set aside to cool a bit.  Preheat oven to 325 degrees. Line muffin tin with paper liners.

Mix together the flour, baking powder, baking soda, salt, cinnamon, and lemon zest in a medium bowl. Add the oil, agave, milk, and vanilla extract. Stir until smooth. Fold in the blueberries.

Divide the mixture among the lined cups (10 smallish-portioned cups). Bake for 22  minutes, rotating the pan after 15 minutes. A toothpick should come out clean.

Let them cool in the pan for 15 minutes, then onto a wire rack until completely cooled. Store in airtight container at room temperature.

* I use unrefined, extra virgin, unprocessed coconut oil