Description
Delicious and wholesome whole wheat blueberry muffins infused with zesty lemon and nutritious ground flaxseed. These muffins are naturally dairy-free, packed with fiber, and lightly sweetened, making them perfect for a healthy breakfast or snack.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups whole wheat flour (280 grams)
- ½ cup ground flax (60 grams)
- ½ cup sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon cardamom (optional)
Wet Ingredients
- 1 egg
- 1 ½ cups unsweetened soy milk (or milk of choice)
- 3 tablespoons grapeseed oil
- 1 teaspoon grated lemon peel (plus additional for topping if desired)
- 2 tablespoons lemon juice
- 1 tablespoon vanilla extract
Fruit
- 1 ½ cups blueberries (fresh or frozen, plus additional for topping if desired)
Instructions
- Preheat and prepare pan: Preheat oven to 375°F (190°C). Grease a muffin pan or line it with muffin liners to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, combine whole wheat flour, ground flax, sugar, baking powder, cinnamon, salt, and cardamom if using. Stir to combine evenly.
- Combine wet ingredients: In a separate bowl, beat the egg and whisk in soy milk, grapeseed oil, grated lemon peel, lemon juice, and vanilla extract until well combined.
- Mix wet and dry ingredients: Pour the wet ingredients into the dry ingredients bowl. Stir gently until just combined—do not over-mix. The batter should still be a bit lumpy and you should no longer see separate flour or liquid.
- Fold in blueberries: Gently fold the blueberries into the batter, taking care not to crush them.
- Fill muffin pan and add toppings: Spoon batter evenly into the prepared muffin pan cups. Top each muffin with additional blueberries and lemon peel zest if desired for a colorful and aromatic finish.
- Bake muffins: Place the muffin pan on the center oven rack and bake for 30 minutes or until muffin tops start to brown and an inserted toothpick comes out clean.
- Cool and serve: Let the muffins cool in the pan on a wire rack for 5 minutes before removing. Serve warm or at room temperature.
Notes
- These muffins are naturally dairy-free and loaded with nourishing ingredients like whole wheat flour, flaxseed, and fresh blueberries.
- Lemon juice and zest add a bright, fresh flavor balanced with warm spices for a comforting taste.
- Perfect for meal prep, snacks, or a lightly sweet breakfast option.
- Use frozen blueberries if fresh are unavailable, but do not thaw to prevent discoloration in batter.
- For a different nutty flavor, try substituting grapeseed oil with avocado or light olive oil.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 11 g
- Sodium: 169 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.002 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 14 mg
