Blueberry Muffins

Blueberry muffins make for a wonderful breakfast, a great snack, or even a healthy dessert. This is the most basic blueberry muffins I make. I often make varieties of blueberry muffins, particularly with different spice combinations. Sometimes, though, it's nice to keep things simple. 



Whole Wheat Blueberry Muffins


1 cup nut milk
1 tablespoon ground flaxseeds
1 tablespoon hot water
2 cups whole wheat flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ cup maple syrup
2 teaspoons vanilla extract
1 cup blueberries

Preheat oven to 350 degrees.
 
Line a 12-cup muffin pan with unbleached compostable muffin paper muffin cups or silicone liners.

Mix together flaxseeds and hot water in a small bowl. Set aside to thicken.

In a small bowl, mix together nut milk, maple syrup, and vanilla. Whisk in flax seed mixture.




In a medium mixing bowl, sift together flour, baking powder, baking soda, and salt. Create well in the middle of this mixture.

Pour liquid mixture into center of dry ingredients.




Gently combine wet ingredients and dry ingredients until all dry ingredients are moistened being careful not to overmix. Fold in blueberries.






Fill each muffin up three-quarters of the way to the top.

Bake for 22-26 minutes or until a chopstick or toothpick inserted into the center of a muffin comes out clean.
 
Let muffins cool completely, about 20 minutes, before serving.


Note: I use organic ingredients whenever possible.



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To learn more about me and my work, please visit, www.tlcooper.com.


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