Blueberry Lemon Muffins

Soft whole wheat blueberry muffin + lots of lemon zest! Don’t forget that fresh POP! These scream summertime especially with fresh fruit coming into season. Check out buying fresh blueberries and lemons at a local farmer’s market. Plus these can be made vegan by substituting soy milk + vinegar in place of the buttermilk.

Servings 14 muffins

1/4 cup canola oil
1/2 cup sugar
1 cup buttermilk*
1 tsp vanilla extract
2 lemons, zest and juice
1 1/2 cups flour
1/2 cup whole wheat pastry flour*
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 cups wild blueberries (fresh or frozen)*

Directions – The Muffin Method:

Preheat oven to 375 degrees F
Mix together the oil, sugar, buttermilk, vanilla, and lemon zest + juice
Add the flour, whole wheat flour, baking powder, baking soda, and salt
Gently fold in the blueberries, mix as little as possible so the blueberries don’t burst too much (unless you want blue batter)
Scoop into a muffin tin
Bake for 20-25 minutes

*Can substitute buttermilk for 1 cup soymilk & 1 tsp apple cider vinegar (VEGAN)
*Can substitute 1/2 cup whole wheat pastry flour for oat flour
*I like the tiny WILD frozen blueberries. They bake up better because they’re smaller than the regular size blueberries. If you have the regular blueberries, try adding only 1 cup.

Nutrition per Serving: 140 calories, 3g protein, 21g carbs, 1g fiber, 4g fat, 0g sat fat, 209mg sodium