Spelt (vegan!) blueberry muffins

These delicious muffins have no animal products and no refined sugar, so eat without guilt!!

Recipe adapted from Babycakes bakery in NYC

2 1/4 cups Whole Spelt Flour (available at Longo's and most major supermarkets)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup Agave nectar
1/2 cup canola oil
2/3 cup Rice milk
2 teaspoons pure vanilla extract
1 teaspoon pure lemon extract
2/3 cup fresh blueberries (organic if possible)

Preheat oven to 325.  Line a 12-cup muffin tin with paper liners (if you are making the muffins for the kids, purchase some sports-themed, floral or other fun liners).

In a medium bowl, whisk together the flour, baking powder, baking soda and salt.  Add the oil, agave, rice milk, vanilla, lemon extract to the dry ingredients and stir until the batter is smooth.  Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed.  If you stir too much, the berries will turn to mush.

Pour the batter into the liners, nearly to the top (about 3/4 of the way will do fine).  Bake the muffins for 22 minutes total, on the centre rack of the oven.  Rotate the muffins 180 degrees after about 15 minutes to ensure they are evenly baked.  The finished muffins should bounce back slightly when pressed and a toothpick inserted in the center will come out clean.

Let the muffins sit in the pan for 15 minutes to cool, then transfer to a wire rack to complete cooking.  They can be stored in an airtight container for up to 3 days, but they will be gone loooong before then!