I drink English Breakfast tea daily, and these Blueberry Lemon Muffins are the perfect accompaniment. I think I’ll start keeping a large bag of organic blueberries in my freezer for impromptu muffin-baking! This recipe is adapted from one of my favorite cookbooks, Big Vegan.
1 cup all-purpose flour
1 cup whole wheat pastry flour*
2/3 cup granulated sugar (I used coconut sugar, which is lower on the glycemic index)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 organic lemon, zested and juiced
1 T flax seeds
1 cup soy or almond milk
1/4 cup canola oil
1 1/4 cup frozen blueberries
* If you don’t have it, substitute with another cup of all-purpose flour.
Preheat oven to 375 degrees F and line a muffin pan with 12 muffin papers.
In a large bowl combine the 1 cup of all-purpose flour with the 1 cup of whole wheat pastry flour. Mix in the granulated sugar, lemon zest, baking powder, baking soda, and salt.
In another bowl, combine 1 tablespoon flax seeds with 2 tablespoons room temperature water. Add one cup soy or almond milk. Then add canola oil and juice of one lemon.
Mix wet into dry and then fold in frozen blueberries. Portion the batter among the muffin cups.
Bake for 30 minutes, or until a toothpick inserted into the center comes out with no wet batter. Portion out what you (and your loved ones!) can eat within a day and freeze the rest.