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Blueberry Lemon Whole Wheat Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 78 reviews
  • Author: Villerius
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Whole Wheat Blueberry Muffins with Lemon and Flax are a wholesome and delicious treat, perfect for a nutritious breakfast or snack. Made with whole wheat flour, ground flaxseed, and fresh blueberries, these muffins are naturally dairy-free and packed with fiber and antioxidants. The bright lemon zest and juice give a refreshing citrus kick, while warm spices like cinnamon and cardamom add cozy depth. Easy to prepare and perfect for meal prep, these muffins are moist, flavorful, and lightly sweetened, making them a healthy choice for the whole family.

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

Add-ins

  • 1 ½ cups blueberries (fresh or frozen, plus additional for topping if desired)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 375°F (190°C). Grease a muffin pan or line it with muffin liners to prevent sticking.
  2. Mix dry ingredients: In a large mixing bowl, combine the whole wheat flour, ground flaxseed, sugar, baking powder, cinnamon, salt, and cardamom if using. Stir well to evenly distribute all dry ingredients.
  3. Mix wet ingredients: In a separate bowl, beat the egg. Whisk in the unsweetened soy milk, grapeseed oil, grated lemon peel, lemon juice, and vanilla extract until combined.
  4. Combine wet and dry: Pour the wet ingredients into the bowl of dry ingredients. Stir gently just until the ingredients are combined; the batter will be slightly lumpy. Avoid over-mixing to keep the muffins tender.
  5. Fold in blueberries: Carefully fold the blueberries into the batter to evenly distribute without smashing them.
  6. Fill muffin pan and add toppings: Spoon the batter into the prepared muffin pan, filling each cup about three-quarters full. Optionally, top each muffin with a few extra blueberries and a sprinkle of lemon peel to enhance appearance and flavor.
  7. Bake the muffins: Place the muffin pan on the center rack of the oven and bake for 30 minutes, or until the muffin tops are golden brown and a toothpick inserted in the center comes out clean.
  8. 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 for best flavor.

Notes

  • These muffins are naturally dairy-free and use ground flaxseed for added fiber and omega-3 fatty acids.
  • The lemon zest and juice brighten the flavor. Adding warm spices like cinnamon and cardamom makes them perfect for cooler weather mornings.
  • Use fresh or frozen blueberries depending on availability. If using frozen, do not thaw to prevent color bleeding.
  • These muffins are great for meal prepping and can be stored in an airtight container for up to 3 days or frozen for longer storage.

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

Find it online: https://emilyscook.com/blueberry-lemon-whole-wheat-muffins-recipe/