Healthy Blueberry Lemon Muffins | Low Sugar, Multigrain, Dairy-Free

INGREDIENTS

1/2 cup

rye flour (stone-ground if possible)

1/2 cup

spelt flour

1/4 cup

chickpea flour

1/4 cup

organic brown rice flour

1 1/2 tsp

aluminum-free baking powder

1/4 tsp

sea salt

1/4 cup

organic unbleached cane sugar

1/4 cup

maple syrup

organic free-range eggs

1/3 cup

extra-virgin olive oil

1/4 cup

rice milk ((or almond or cashew milk))

juice of 1 lemon ((approx. 1/4 cup))

1 cup

organic or wild blueberries ((I used fresh, but frozen would work as well))

zest of organic lemon on top ((optional))