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- 1 ½ cups whole wheat flour - ½ cup almond flour - ½ cup pure maple syrup - ¼ cup unsweetened applesauce - 2 teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - Zest of 1 lemon - 1 tablespoon fresh lemon juice - 1 cup fresh blueberries (or frozen) - ½ cup chopped walnuts or pecans (optional) - 1 teaspoon vanilla extract - 2 large eggs (or 2 flax eggs) Whole wheat flour adds fiber and nutrients. It helps keep you full longer. Almond flour gives a nice texture and healthy fats. Maple syrup adds sweetness and antioxidants. Applesauce keeps muffins moist and cuts sugar. Baking powder and baking soda help muffins rise well. Salt enhances flavor and balances sweetness. Lemon zest adds brightness and fresh taste. Blueberries are rich in vitamins and antioxidants. Nuts provide healthy fats and crunch. Vanilla extract adds warmth and depth, while eggs (or flax eggs) bind ingredients. You can use all-purpose flour if you don't have whole wheat flour. Honey or agave syrup can replace maple syrup. If you don't have applesauce, try mashed bananas. For a nut-free version, leave out the walnuts or pecans. You can use any milk in place of eggs, like almond milk, if you prefer a vegan option. Flax eggs are a great substitute for eggs if you're vegan. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step ensures even baking. While the oven heats, get your muffin tin ready. Line it with paper liners or grease each cup lightly. This helps the muffins come out easily after baking. In a large bowl, mix the whole wheat flour, almond flour, baking powder, baking soda, and salt. Whisk these dry ingredients until they blend well. Next, add the zest of one lemon to the dry mix. In another bowl, whisk together the maple syrup, applesauce, fresh lemon juice, vanilla extract, and eggs (or flax eggs). Make sure this mixture is smooth. Slowly pour the wet mix into the dry mix. Stir gently with a spatula. Remember, a few lumps are okay. Now, fold in the blueberries and nuts if you choose to add them. Be gentle to keep the blueberries whole. Using a spoon or scoop, fill each muffin cup about ¾ full. This space allows the muffins to rise nicely. Bake in the preheated oven for 18-20 minutes. To check if they are done, insert a toothpick in the center of a muffin. If it comes out clean, they are ready. After baking, let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the aroma as they cool! To get soft muffins, use fresh ingredients. Whole wheat flour adds fiber while almond flour gives a nice crumb. Mix the dry and wet ingredients gently. Overmixing makes the muffins tough. Aim for a few lumps in the batter. This keeps them light and fluffy. Bake until they are golden. A toothpick should come out clean when done. For extra flavor, add more lemon zest. A pinch of cinnamon or nutmeg can elevate the taste. If you like nuts, chopped walnuts or pecans add a nice crunch. You can also swap in some dark chocolate chips for a treat. Consider adding shredded coconut for a tropical twist. These little changes can make a big difference. One common mistake is using old baking powder. It should be fresh for the muffins to rise well. Also, do not skip the lemon juice; it brightens the flavor. Make sure to fold in blueberries gently to avoid mush. Lastly, let the muffins cool before serving. This helps them set and makes them easier to eat. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh blueberries and lemons. They enhance the flavor and nutritional value of your muffins. Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense muffins. Adjust Sweetness: Depending on your taste preference, you can adjust the amount of maple syrup. Start with less and add more if needed. Storage Tips: Keep your muffins in an airtight container at room temperature for up to three days, or freeze them for longer storage. {{image_4}} To make vegan blueberry lemon energy muffins, swap the eggs for flax eggs. Mix two tablespoons of ground flaxseed with six tablespoons of water. Let it sit for about five minutes until it thickens. Use this mix instead of the two large eggs. The rest of the recipe stays the same, using maple syrup and applesauce for moisture. These muffins taste just as good and are plant-based. If you need gluten-free muffins, use gluten-free flour instead of whole wheat and almond flour. Look for a blend that works for baking. Check labels to ensure they don’t contain gluten. You can also use certified gluten-free oats ground into flour. This keeps the muffins light and fluffy while still packing a flavorful punch. For nut-free muffins, simply leave out the almond flour and optional nuts. Replace almond flour with an equal amount of whole wheat flour or oat flour. This change still gives you a great texture. When you skip the nuts, your muffins will remain soft and tasty. Always check your other ingredients to ensure they are nut-free, especially your baking powder. To keep your blueberry lemon energy muffins fresh, let them cool completely first. Place them in an airtight container. Store at room temperature for up to three days. If you want them to last longer, consider refrigeration. In the fridge, they can stay fresh for up to a week. Just remember, they might lose some fluffiness in the fridge. Freezing muffins is a smart choice! To freeze, place them in a single layer on a baking sheet. Freeze until solid, usually about an hour. Once frozen, transfer them to a freezer-safe bag or container. Label the bag with the date. These muffins can last up to three months in the freezer. When you’re ready to enjoy, simply thaw them at room temperature. Reheating muffins is easy. If you want them warm, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and heat for about 5-10 minutes. You can also use the microwave. Just heat for 15-20 seconds at a time until warm. Enjoy your muffins as if they were freshly baked! You can check if your muffins are done by using a toothpick. Insert it into the center of a muffin. If it comes out clean, the muffins are ready. The tops should look golden brown and spring back when touched. Yes, you can use frozen blueberries. Just add them straight to the batter without thawing. They will keep the muffins moist and flavorful. Be gentle when folding them in, so they don’t break apart. For a vegan option, use flax eggs. To make one flax egg, mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for five minutes to thicken. This works well in muffins and keeps them moist. In this blog post, I covered key points about making muffins. We discussed the ingredients, their benefits, and substitutions. You learned step-by-step instructions for preparation, mixing, baking, and cooling. I shared tips for perfecting texture, enhancing flavors, and avoiding mistakes. We explored variations for different diets and storage tips for freshness. Muffins can be fun to make and enjoy. Use these insights to try new recipes and share them with friends.

Blueberry Lemon Energy Muffins

Delicious and nutritious muffins packed with blueberries and a hint of lemon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1.5 cups whole wheat flour
  • 0.5 cups almond flour
  • 0.5 cups pure maple syrup
  • 0.25 cups unsweetened applesauce
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 zest lemon
  • 1 tablespoon fresh lemon juice
  • 1 cups fresh blueberries
  • 0.5 cups chopped walnuts or pecans
  • 1 teaspoon vanilla extract
  • 2 large eggs

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or lightly greasing each cup.
  • In a large mixing bowl, combine the whole wheat flour, almond flour, baking powder, baking soda, and salt. Whisk these dry ingredients together until well mixed. Add the zest of one lemon and gently incorporate it.
  • In another bowl, whisk together the maple syrup, applesauce, fresh lemon juice, vanilla extract, and eggs (or flax eggs) until you achieve a smooth mixture.
  • Slowly pour the wet ingredients into the bowl containing the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine!
  • Carefully fold in the blueberries and optional nuts, ensuring not to break the delicate berries as you work them into the batter.
  • Using a spoon or a scoop, fill each muffin cup with batter until they are about ¾ full to allow for rising.
  • Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Notes

For an extra touch, serve the muffins warm, lightly drizzled with honey or agave syrup, and garnish with a sprig of fresh mint.
Keyword blueberry, breakfast, healthy, lemon, muffins