Blueberry Maple Hemp Muffins

Blueberry Hemp Muffins stacked in a basket

3 from 10 votes

Blueberry Maple Hemp Muffins

Tiny hemp hearts add nutritious love to these healthy muffins—delicious for breakfast or snacks! Naturally sweetened with maple syrup and fruit juice, with spelt flour and pecans!

Prep Time15

Cook Time22

Total Time37

Course: Breakfast, Snack

Cuisine: American

Keyword: blueberries, hemp seeds

Servings: muffins.

Calories: 219kcal

Author: Letty | @lettyskitchen

Ingredients

1 tablespoon flax meal or one egg (see note)
3 tablespoons warm water (eliminate if using egg)
2 teaspoons grated orange zest (from one orange)
⅔ cup orange juice (see note)
¼ cup avocado or grapeseed oil
¼ cup maple syrup
2 cups spelt flour, (8 1/2 ounces) or whole wheat flour (see notes)
1 teaspoon baking soda
1 ½ teaspoons baking powder
½ teaspoon fine sea salt
⅓ cup hemp seeds
½ cup chopped pecans plus 2 tablespoons for garnish
1 cup blueberries fresh or frozen, plus 12 blueberries for tops (see note if using frozen blueberries)

Instructions

Preheat the oven to 350°F. Line 12 muffin cups cupcake liners, or lightly grease with oil, or spray generously with cooking spray.
If using flax instead of egg, mix the flax meal with warm water. Set aside to let gel while you prepare the rest of the ingredients.
Sift the spelt flour, baking soda, baking powder, and salt together in a larger bowl. Stir in the hemp seeds and the 1/2 cup of chopped pecans.
Mix the flax meal slurry with the orange zest, orange juice, oil and maple syrup.
Add the liquid mixture to the bowl of dry ingredients. Mix with a rubber spatula, using as few strokes as possible so as not to overmix the batter. You want clumps of dry ingredients to remain unmixed, so resist the urge to mix thoroughly. When there still clumps of flour unmixed, fold in 1 cup of blueberries. (see note)
Immediately divide the batter into the prepared muffin cups. Place a reserved blueberry on top of each muffin and sprinkle the remaining pecans. (Alternatively sprinkle with hemp seeds.
Bake 20 -25 minutes, until a toothpick inserted into a muffin comes out clean and the tops of the muffins spring back when touched with a finger. Cool 5 to 10 minutes, and then remove from the pan.

Notes

If you wish, substitute an egg for the vegan flax meal slurry.
I used freshly squeezed orange juice, but any 100% juice OJ is fine. If I don't have oranges on hand, I just substitute apple juice.
Use white whole wheat flour if you don’t have spelt flour. Add 1 tablespoon of orange juice to the liquids if using whole wheat flour.
If using frozen blueberries, you want to add them frozen at the last minute and barely stir them in. **** Caution--If you mix too much you will have blue streaks or purple muffins!

Nutrition