Whole Wheat Blueberry Muffins
Sweets/Desserts
What You’ll Need:
🌾 2 cups whole wheat flour
🧂 1 tbsp baking powder
🧂 ½ tsp salt
🌱 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 min)
🥛 ¾ cup dairy-free milk (almond, oat, or soy work well)
🍁 ½ cup maple syrup
🌼 1 tsp vanilla extract
🍌 ½ cup mashed banana or unsweetened applesauce
🫐 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
Features:
Nutrition:
*Nutrition information is a rough estimate.
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How You’ll Make It
- Preheat the oven to 350°F (175°C). Line a muffin tin with liners or lightly grease it.
- Prepare the flax egg by mixing 1 tbsp ground flaxseed with 3 tbsp water. Set aside for 5 minutes until thickened.
- In a large bowl, whisk together the whole wheat flour, baking powder, and salt.
- In a separate bowl, mix the flax egg, dairy-free milk, maple syrup, vanilla, and mashed banana (or applesauce)until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined—do not overmix.
- Carefully fold in the blueberries.
- Divide the batter evenly into the prepared muffin tin—fill each cup about ¾ full.
- Bake for about 18–22 minutes (standard muffins) or 12–15 minutes (mini muffins), until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Substituttions
- For extra moisture, add 1 tbsp melted coconut oil or olive oil.
- If you like more sweetness, increase maple syrup to ⅔ cup.
- Toss blueberries in 1 tsp flour before adding to prevent them from sinking.
- These freeze well! Store in an airtight container and thaw as needed.
Whole Wheat Blueberry Muffins
Ingredients:
🌾 2 cups whole wheat flour
🧂 1 tbsp baking powder
🧂 ½ tsp salt
🌱 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 min)
🥛 ¾ cup dairy-free milk (almond, oat, or soy work well)
🍁 ½ cup maple syrup
🌼 1 tsp vanilla extract
🍌 ½ cup mashed banana or unsweetened applesauce
🫐 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
Features:
Instructions:
- Preheat the oven to 350°F (175°C). Line a muffin tin with liners or lightly grease it.
- Prepare the flax egg by mixing 1 tbsp ground flaxseed with 3 tbsp water. Set aside for 5 minutes until thickened.
- In a large bowl, whisk together the whole wheat flour, baking powder, and salt.
- In a separate bowl, mix the flax egg, dairy-free milk, maple syrup, vanilla, and mashed banana (or applesauce)until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined—do not overmix.
- Carefully fold in the blueberries.
- Divide the batter evenly into the prepared muffin tin—fill each cup about ¾ full.
- Bake for about 18–22 minutes (standard muffins) or 12–15 minutes (mini muffins), until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
