Healthier Whole Wheat Blueberry Muffins! This easy recipe is boosted with flax and flavored with fresh lemon, vanilla, and cardamom.
Everyone needs a good blueberry muffin recipe, don’t you think?
There are a lot of ways to put your own spin on blueberry muffins, but this version is my favorite.
Here’s why I love these Whole Wheat Blueberry Muffins:
- Whole wheat flour adds fiber for a legitimately satisfying breakfast.
- Ground flax provides nuttiness and the beneficial omega-3s most of us need more of.
- Using soy milk is an easy way to make these muffins dairy-free without eliminating protein.
- Fresh lemon adds tartness, while vanilla and cardamom give each bite a little more depth of flavor. So good!
How to Make Whole Wheat Blueberry Muffins:
Even if you aren’t an expert baker (raises hand), I believe you can make delicious homemade blueberry muffins.
There are a few basic steps to keep in mind.
- First, stir together the dry ingredients in a large mixing bowl (you’re going to add more ingredients later, so you want to have plenty of extra room).
- Stir together the wet ingredients in a separate bowl.
- Add the wet ingredients to the dry mixture and (here’s the important part!) stir until just combined. Be careful not to over-mix. Over-mixing can lead to a tough, chewy texture you don’t want in your muffins. You should stop right when you can no longer see the individual ingredients you added and there is just one uniform (albeit somewhat lumpy) batter in the bowl.
- Then, gently fold in the blueberries, still taking care not to over-mix the batter.
- Pour the batter into a greased or lined muffin tin and bake. You know the muffins are done when the tops turn brown and a toothpick comes out clean after it’s inserted into the middle.
- Cool the muffins in the pan on a wire rack for about five minutes. Pop them out (you may need to run a knife or spatula around the edges to loosen them if you don't use liners) and enjoy.
Can you use frozen blueberries?
One of the things I love most about this recipe is you can use fresh or frozen blueberries. You don’t even need to thaw frozen berries before you fold them into the batter.
Freeze your fresh berry haul while they’re in season right now and these Whole Wheat Blueberry Muffins could be a year-long reality.
Can you swap in other types of fruit?
Another way to change up this recipe is by swapping in different fruits. Try a triple berry version by folding in a half-cup each of blueberries, raspberries, and roughly chopped strawberries.
Wild blueberries work here, too!
Can you make this recipe vegan?
This recipe is already dairy-free, and you can make a couple of really simple swaps so that it’s vegan, too.
- Make sure the sugar you use is vegan (not filtered through bone char)
- Substitute a flax egg for the egg—whisk together 1 tablespoon ground flax and 2 ½ tablespoons water. Allow mixture to thicken to the consistency of a beaten egg before using.
Are these Whole Wheat Blueberry Muffins freezer-friendly?
Muffins are a great option for meal prep because you can make them ahead and freeze for up to three months. If you’re cooking for one, try freezing half the batch to nix any potential food waste.
- Allow the muffins to cool completely.
- Wrap or store in an airtight freezer-safe container.
- Freeze up to three months.
- Thaw at room temperature or in the microwave.
Healthier Whole Wheat Blueberry Muffins don’t get any better than this!
Whole Wheat Lemon Blueberry Muffins
- 1 ½ cups whole wheat flour (280 grams)
- ½ cup ground flax (60 grams)
- ½ cup sugar (see note)
- 1 ½ teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon cardamom (optional)
- 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
- 1 ½ cups blueberries (fresh or frozen, plus additional for topping if desired)
- Preheat oven to 375 degrees Fahrenheit. Grease a muffin pan (or prepare with liners).
- Stir whole wheat flour, ground flax, sugar, baking powder, cinnamon, salt, and cardamom (if usinin a large mixing bowl.
- In a separate bowl, beat egg and whisk with soy milk, grapeseed oil, lemon peel, lemon juice, and vanilla extract. Pour wet ingredients into the bowl of dry ingredients. Stir until just combined. Don’t over-mix—stop when you no longer see the individual ingredients you added —the batter will still be lumpy in places.
- Gently fold in blueberries.
- Pour batter into muffin pan. Top with additional blueberries and lemon peel if desired (this makes the blueberries more visible and adds color to the muffin tops).
- Place muffin pan on center rack of the oven and bake 30 minutes, or until tops start to turn brown and an inserted toothpick comes out clean. Cool muffins in the pan on a wire rack for 5 minutes before removing. Serve warm or at room temperature.
To make a flax egg: Whisk together 1 tablespoon ground flax and 2 ½ tablespoons water. Allow mixture to thicken to the consistency of a beaten egg before using. To freeze: Allow the muffins to cool completely. Wrap or store in an airtight freezer-safe container. Freeze up to three months. Thaw at room temperature or in the microwave. This recipe was tested at 8000 feet in elevation.
Did you try this recipe?
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