Grey muffin tin filled with blueberry muffins.

Whole Wheat Lemon Blueberry Muffins

Easy Whole Wheat Blueberry Muffins boosted with flaxseeds and flavored with fresh lemon, vanilla, and cardamom.

Course Breakfast, Snack
Cuisine dairy-free, vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Servings 12 muffins
Author Stephanie McKercher, RDN


  • 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)


  1. Preheat oven to 375 degrees Fahrenheit. Grease a muffin pan (or prepare with liners).
  2. Stir whole wheat flour, ground flax, sugar, baking powder, cinnamon, salt, and cardamom (if usinin a large mixing bowl.
  3. 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.

  4. Gently fold in blueberries.
  5. 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).
  6. 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.

Recipe Notes

Vegan variation: Use vegan sugar. Substitute flax egg for egg.
To make a flax egg: Whisk together 1 tablespoon ground flax and 2 1/2 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.