My muffin this week came from the 2016 Milk Calendar, which I always keep because they always have great recipes inside. I did make alterations to the recipe with the flour and the seeds I had available.


1 Cup whole wheat flour

3/4 cup spelt light four

1/2 cup brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1/2 tsp cinnamon

2 tbsp sesame seed, pumpkin seed, sunflower seed & ground flax seed

1 cup of milk – almond, organic, soy

1/2 cup oil or organic butter melted and cooled

1 large organic egg

1/2 tsp pure vanilla extract

1 cup fresh or frozen blueberries

1 zest a lemon and 2tbsp juice from lemon


Preheat oven to 350 degrees. Line and spray 12 cup muffin tray or use my favourite silicone muffin cups. Zest the entire lemon and measure 2 tbsp of lemon juice. Combine milk and lemon juice/zest together. Set aside. In a bowl combine flours, brown sugar, baking powder, baking soda, sea salt and cinnamon. Mix all seeds together and set aside 2 tbsp of seeds for the top. Mix seeds into flour mixture and then stir in blueberries. In a separate bowl whisk milk, egg, oil and vanilla. Add dry ingredients into wet ingredients and stir until combined. Scoop batter into muffin cups and sprinkle seeds on top. Bake for 25 minutes. Let cool for 5 minutes and transfer to a cooling rack for another 5-10 minutes. Enjoy!