Easy Whole Wheat Blueberry Muffins boosted with flaxseeds and flavored with fresh lemon, vanilla, and cardamom.
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.
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.
This recipe originally appeared on GratefulGrazer.com.