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 10minutes
Cook Time 30minutes
Author Stephanie McKercher, RDN
1 ½cupswhole wheat flour(280 grams)
½cupground flax(60 grams)
1 ½teaspoonsbaking powder
1 ½cupsunsweetened soy milkor milk of choice
1teaspoongrated lemon peel(plus additional for topping if desired)
1 ½cupsblueberries(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.
Vegan variation: Use vegan sugar. Substitute flax egg for egg. 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.
This recipe originally appeared on GratefulGrazer.com.