Whole Wheat Blueberry Muffins
Ingredients
Dry Ingredients
-
1 ½
cups
whole wheat flour
-
½
cup
ground flax
-
½
cup
sugar
-
1 ½
teaspoons
baking powder
-
1
teaspoon
cinnamon
-
½
teaspoon
salt
-
¼
teaspoon
cardamom (optional)
Wet Ingredients
-
1
large
egg
-
1 ½
cups
unsweetened soy milk or milk of choice
-
3
tablespoons
grapeseed oil
-
1
teaspoon
grated lemon peel
-
2
tablespoons
lemon juice
-
1
tablespoon
vanilla extract
Add-ins
-
1 ½
cups
blueberries (fresh or frozen)
Instructions
- Preheat the oven to 375°F and grease a muffin pan or prepare with liners.
- In a large mixing bowl, stir together the dry ingredients.
- In a separate bowl, beat the egg and whisk with the soy milk, grapeseed oil, lemon peel, lemon juice, and vanilla extract.
- Pour the wet ingredients into the dry mixture and stir until just combined, being careful not to over-mix.
- Gently fold in the blueberries.
- Pour the batter into the muffin pan and top with additional blueberries and lemon peel if desired.
- Bake for 30 minutes or until the tops are brown and a toothpick comes out clean.
- Cool the muffins in the pan for 5 minutes before removing and serving.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
180
Total fat
8g
Total carbohydrates
25g
Total protein
5g
Sodium
169mg
Cholesterol
14mg
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