Description
These Whole Wheat Blueberry Muffins with Lemon and Flax are a wholesome and flavorful treat perfect for breakfast or snacks. Made with nutritious whole wheat flour, ground flaxseed, and fresh blueberries, they offer a delicious combination of bright lemon zest and warm spices. Naturally dairy-free and lightly sweetened, these muffins are both nourishing and cozy, ideal for meal prep or a healthy indulgence any time of day.
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
Other
- 1 ½ cups blueberries (fresh or frozen, plus additional for topping if desired)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and grease a muffin pan or line it with muffin liners to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the whole wheat flour, ground flax, sugar, baking powder, cinnamon, salt, and cardamom if using. Stir well to evenly distribute all ingredients.
- Combine Wet Ingredients: In a separate bowl, beat the egg, then whisk in the soy milk, grapeseed oil, grated lemon peel, lemon juice, and vanilla extract until well blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently just until the ingredients are combined and no distinct streaks of flour remain. The batter should be lumpy; avoid overmixing to keep muffins tender.
- Fold in Blueberries: Gently fold the blueberries into the batter to evenly distribute without breaking them apart.
- Fill Muffin Pan: Spoon the batter into the prepared muffin pan evenly. Optionally, top each muffin with extra blueberries and lemon peel for added color and flavor.
- Bake: Place the muffin pan on the middle rack of the oven and bake for 30 minutes, or until the muffin tops turn golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to 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, utilizing soy milk and grapeseed oil for moistness and flavor.
- Ground flaxseed adds a boost of fiber and omega-3 fatty acids, making the muffins more nutritious.
- Using whole wheat flour provides a hearty texture and wholesome flavor.
- The lemon zest and juice lend a fresh, bright flavor that complements the sweetness of the blueberries perfectly.
- Warm spices like cinnamon and optional cardamom make these muffins ideal for cozy mornings during cooler seasons.
- Perfect for meal prepping, these muffins freeze well and can be reheated gently.
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
