Things have been pretty busy around our house lately. Kevin and I are getting ready to move into our new condo, I’m preparing for a trip to Dubai to speak at an oncology conference, and we’ve both been rather busy at work! Staying organized and planning for the week ahead is key to keeping some sanity.
Muffins can be made at the beginning of the week to have as a portable breakfast or snack for busy work days. These blueberry lemon muffins are filled with ingredients you can feel good about eating or serving your family. They contain whole grains and are naturally sweet, moist and satisfying. I cut down on the sugar and replaced butter with olive oil and Greek yogurt.
Just like my carrot muffin recipe, I swapped out the all-purpose flour for white whole wheat flour to make the muffins whole grain. White whole wheat?! I know it sounds like a contradiction. White whole wheat flour is very similar to whole wheat flour in terms of nutrition. However, it’s made from wheat that lacks the major genes for bran color, so it is a lighter color. It also has a milder flavor and softer texture compared to whole wheat flour. White whole wheat flour is still considered a “whole grain” which means the bran and germ have not been removed (the parts of the grain that contain the fiber and B Vitamins). In contrast, white or refined flour, like all-purpose flour, has been stripped of the bran and germ and you are only left with the endosperm….and not too many nutrients.
Blueberries are packed with antioxidants called anthocyannins, which are responsible for their blue color and rich antioxidant levels which gives these little berries the label of being a “superfood”. If blueberries are out of season, frozen berries are a great option! They are frozen right after they are harvested which locks in all of the beneficial nutrients. You could also substitute other seasonal fruit in these muffins. You really can’t go wrong with this versatile recipe!
- 1 ¾ cups white whole wheat flour
- 1 Tablespoon ground flaxseed
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Zest and Juice of 1 lemon
- ⅓ cup olive oil
- ⅓ cup maple syrup
- 2 eggs
- 1 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup blueberries
- Preheat oven to 425 degrees. In a large bowl, combine flour, flaxseed, baking powder, baking soda, and salt.
- In a medium bowl, whisk together lemon juice, lemon zest, olive oil and maple syrup. Add the eggs and beat well. Then mix in the yogurt and vanilla.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly in a greased or nonstick muffin pan. Bake for 15 minutes or until the muffins are golden brown and a toothpick or butter knife inserted into a muffin comes out clean.