Saturday mornings are my favorite. Usually they involve some sort of baked good and a leisurely cup of coffee or tea. This weekend, we were out of eggs by Saturday morning but still had plenty of fresh blueberries and lemons. I knew I could come up with something tasty, quick and delicious.
Blueberry Lemon Muffins
inspired by Two Peas and Their Pod
Makes: approximately 14 muffins
Time: 30 minutes
1 C whole wheat flour
1/2 C all purpose flour
1/2 t kosher salt
2 t baking powder
1/4 t cinnamon powder
Dash of nutmeg
1/2 C sugar
2 small lemons, zested
1/4 C canola oil
1 flax egg (3 T water, 1 T ground flax meal; let sit for 5 min.)
1/3 C skim milk (can substitute with almond milk)
1 t vanilla extract
1 t fresh lemon juice
1 C fresh blueberries
•Preheat oven to 400°F. Grease a muffin pan (I used canola oil spray) or line with muffin liners. Set aside.
•In a medium bowl, whisk flours, salt, baking powder, cinnamon and nutmeg.
•In a small bowl, add the sugar and lemon zest. Rub together until fragrant. Add to the flour mix and whisk until incorporated.
•In another bowl, use a hand mixer to blend oil, flax egg, milk, vanilla and lemon juice.
•Pour the wet ingredients into the dry, adding slowly and making sure to not overmix. Batter will be thick. Gently fold in blueberries.
•Using a cookie scoop, fill liners with batter. Don't worry - you can fill the batter almost to the top of liners.
•Bake muffins for about 20 minutes, or until they are golden brown and a toothpick comes out clean.
•Let muffins cool on a rack. Makes about 14 muffins. Enjoy with your favorite breakfast beverage!