Whole Grain Lemon Blueberry Muffins

Celebrate national blueberry month with these fiber and antioxidant packed muffins. 

Blueberries are a good source of fiber and vitamin c, and not to mention tasty!

Blueberries provide a versatile way to get in your daily fruit servings, by working great in baked goods, smoothies, salad and yogurt toppings, or even just by themselves. These muffins can be a part of a healthy breakfast, brunch, or even snack!

RECIPE

Whole Grain Lemon Blueberry Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Yields 12 muffins 

Ingredients

• ½ cup canola oil

• ½ cup of brown sugar, packed

• 2 eggs

• ¾ cup milk or milk alternative

• 2 cups whole wheat flour

• 2 tsp baking powder

• Pinch of salt

• 1 cup blueberries

• 1 tsp lemon extract

• 1 lemon (zest and juice)

Preparation

1. Preheat oven to 350 degrees F. Wash and dry blueberries and whole lemon. Zest your lemon and set aside zest. 

2. In a mixing bowl add canola oil, brown sugar, eggs, and milk. Using a stand mixer or electric hand mixer, mix on medium speed until thoroughly combined.

3. In a separate bowl, combine whole wheat flour, baking powder, and salt. Slowly add your dry ingredients into the wet ingredients and mix until combined. 

4. Add lemon juice and lemon extract into batter and mix until combined. Stir in by hand, blueberries and lemon zest. 

5. Add muffin liners to a 12 muffin pan and fill each liner ⅔ full with batter. Bake for 19-21 minutes. Enjoy!