Blackberry Lemon Sprouted Spelt Muffins

We have been taking advantage of the abundance of delicious, juicy blackberries that are in season and making these muffins on a regular basis. Loaded with blackberries and lemon, these muffins will have you jumping out of bed every morning!


2 1/2 cups One Degree Organics Sprouted Spelt Flour
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/3 cup coconut oil, melted
3/4 cup maple syrup
1 cup almond milk
1 1/2 tsp vanilla extract
1 Tbsp fresh lemon zest
1 lemon, juiced
2 cups organic blackberries

Crumble Topping:
1/3 cup brown sugar
3 Tbsp One Degree Organics Sprouted Spelt Flour
1 Tbsp fresh lemon zest
2 Tbsp vegan butter


Preheat oven to 350 degrees F. Line two muffin tins with paper liners or lightly grease.

In a large bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

In a separate bowl combine the coconut oil, maple syrup, almond milk, vanilla and lemon zest and juice.

Pour the liquid mixture to the dry and whisk until combined. Gently fold in the blackberries.

Divide the batter evenly in the prepared muffin tins. Sprinkle with the crumble topping and bake for 30-40 minutes, until golden brown, and fully cooked through.

Eat warm, straight from the oven.