Lemon Blueberry Energy Muffins

$- 1 cup whole wheat flour - 1 cup almond flour - 1/2 cup rolled oats - 1 teaspoon baking soda - 1 teaspoon baking powder - 1/2 teaspoon salt The dry ingredients form the base of these muffins. Whole wheat flour adds fiber and nutrition, while almond flour gives a nutty flavor. Rolled oats add heartiness. Baking soda and baking powder help the muffins rise. Salt balances the flavors and enhances the taste. - 1/2 cup pure maple syrup - 1/3 cup coconut oil, melted - 2 large eggs - 1/2 cup plain Greek yogurt - Zest of 1 large lemon - 2 tablespoons freshly squeezed lemon juice - 1/2 teaspoon pure vanilla extract The wet ingredients provide moisture and sweetness. Maple syrup adds a natural sweetness. Coconut oil brings a rich texture. Eggs bind everything together and add protein. Greek yogurt keeps the muffins soft and fluffy. Lemon zest and juice add a bright flavor. Vanilla extract enhances the overall taste. - 1 cup fresh blueberries Fresh blueberries are the star of these muffins. They burst with flavor and add natural sweetness. Their vibrant color makes the muffins look appealing. Plus, blueberries pack a healthy punch with antioxidants and vitamins. Just be gentle when folding them into the batter to keep them whole. {{ingredient_image_2}} First, set your oven to 350°F (175°C) to preheat. This step ensures even baking. While the oven warms, prepare your muffin pan. You can use paper liners or grease each cup with coconut oil. This helps prevent muffins from sticking. In a large bowl, gather your dry ingredients. Combine 1 cup of whole wheat flour, 1 cup of almond flour, and 1/2 cup of rolled oats. Add 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Whisk these ingredients thoroughly. This step evenly distributes everything and sets a strong base for your muffins. In another bowl, whisk your wet ingredients. Mix 1/2 cup of pure maple syrup, 1/3 cup of melted coconut oil, and 2 large eggs. Then add 1/2 cup of plain Greek yogurt, the zest from 1 large lemon, 2 tablespoons of freshly squeezed lemon juice, and 1/2 teaspoon of pure vanilla extract. Make sure this mixture is smooth and well combined. Now, pour the wet mixture into the dry ingredients bowl. Stir gently with a spatula until just combined. It’s okay if there are a few lumps; do not overmix. Overmixing can make your muffins tough. Next, carefully fold in 1 cup of fresh blueberries. This step is crucial to keep them intact and maintain a light texture. Using a spoon or ice cream scoop, fill each muffin cup about 2/3 full with batter. This allows room for rising. Place the muffin pan in your preheated oven. Bake for 18-20 minutes. To check for doneness, insert a toothpick into the center of a muffin. It should come out clean or with a few crumbs. After baking, take the muffins out of the oven. Let them cool in the pan for about 5 minutes. Then, gently move them to a wire rack. This cooling step helps them firm up and makes them easier to handle. Allow the muffins to cool completely before serving. How do I avoid overmixing? To avoid overmixing, stir the batter gently. Mix until you see no dry flour. It’s okay if some lumps remain. This helps keep the muffins light and fluffy. Why is proper folding important for blueberries? Proper folding keeps the blueberries intact. If you crush them, the muffins can turn blue and lose their bright look. Gently fold them into the batter, so they stay whole and juicy. How can I present the muffins nicely? Serve the muffins warm for the best taste. You can dust them with powdered sugar for a sweet touch. A dollop of Greek yogurt on top adds creaminess. Pair them with tea or coffee for a perfect snack. What are some fun serving ideas? Try placing muffins on a colorful plate to catch the eye. You can also add a few lemon slices on the side for a pop of color. This makes your muffins look as good as they taste! What are the energy-boosting ingredients? These muffins pack a punch with whole wheat flour and oats. They provide fiber and keep you full longer. Almond flour adds healthy fats, while Greek yogurt offers protein. Blueberries are full of vitamins and antioxidants, making this treat both tasty and good for you! Pro Tips Use Fresh Blueberries: Fresh blueberries not only add a burst of flavor but also provide the best texture for your muffins. Frozen blueberries can be used, but be sure to toss them in flour to prevent them from sinking to the bottom. Don't Overmix: Mix the batter until just combined to keep your muffins light and fluffy. Overmixing can lead to dense and tough muffins. Cool Properly: Allowing muffins to cool in the pan for a few minutes before transferring them to a wire rack helps maintain their shape and prevents sogginess. Experiment with Add-ins: Feel free to customize your muffins by adding nuts, seeds, or even a sprinkle of cinnamon for extra flavor and texture. {{image_4}} To make these muffins gluten-free, swap the whole wheat flour with gluten-free all-purpose flour. You can also use almond flour for added flavor and texture. Make sure the oats are certified gluten-free, as some brands may contain traces of gluten. This will keep the muffins light while catering to gluten-free diets. You can enhance the flavor by adding spices like cinnamon or nutmeg. A teaspoon of ground ginger can add a nice kick too. For a citrus boost, try adding a splash of orange extract. These small tweaks can make your muffins unique and exciting. If blueberries are not your favorite, you can use other fruits. Chopped strawberries or raspberries work well. You could also try diced apples or peaches for a different taste. Just make sure to adjust the sweetness if the fruit is tart. Each fruit brings its own flavor, making these muffins versatile. To keep your Lemon Blueberry Energy Muffins fresh, store them in an airtight container. This helps maintain moisture and flavor. You can place them at room temperature for up to three days. If you want to keep them longer, refrigerate them. Just remember to seal them well to avoid drying out. Freezing these muffins is a great option. First, let them cool completely. Then, wrap each muffin in plastic wrap. Place the wrapped muffins in a freezer-safe bag or container. This way, they won't stick together. When you're ready to eat one, take it out and let it thaw. You can also reheat it in the microwave for about 20-30 seconds. These muffins can stay fresh at room temperature for about three days. If you refrigerate them, they can last up to a week. When frozen, they can maintain their quality for up to three months. Just be sure to keep them sealed to avoid freezer burn. Enjoy your muffins whenever you like! Yes, you can use frozen blueberries in this recipe. Here are some tips for using them: - No need to thaw: You can add them straight from the freezer. This helps keep the muffins moist. - Adjust baking time: Frozen blueberries may require a minute or two more to bake well. - Watch the color: Frozen blueberries might bleed more than fresh ones. This can change the muffin color slightly. Using frozen blueberries is a great way to enjoy these muffins year-round! You can easily make these muffins vegan. Here are some simple substitutions: - Eggs: Replace each egg with 1/4 cup unsweetened applesauce or a flax egg. To make a flax egg, mix 1 tablespoon ground flaxseed with 2.5 tablespoons water and let it sit for a few minutes. - Greek yogurt: Use 1/2 cup dairy-free yogurt instead. Look for almond or coconut yogurt for the best flavor. These swaps help keep the muffins fluffy and delicious without any animal products. If you need to replace coconut oil, here are some great alternatives: - Olive oil: It adds a nice flavor and keeps the muffins moist. - Vegetable oil: A neutral taste makes this a good option. - Avocado oil: This oil is healthy and works well in baking. Each oil has a slight effect on the taste, so choose one that fits your style! Yes, you can double this muffin recipe easily. Here are some things to keep in mind: - Mix in batches: If your bowl is too small, mix the wet and dry ingredients in separate bowls and combine them in a larger one. - Baking time: Check the muffins earlier than usual. They might bake a little longer if you fill more muffin cups. - Use two pans: If you have two muffin pans, it’s easier to bake them all at once. Doubling the recipe is a fun way to share these yummy muffins with friends and family! These muffins blend wholesome ingredients for a tasty treat. We mixed whole wheat and almond flour, combined them with eggs and Greek yogurt, and added fresh blueberries for a burst of flavor. Remember to not overmix when combining wet and dry ingredients. Muffins are easy to store, freeze, and serve in many ways. You can even alter the recipe to fit your taste. Enjoy these healthy delights and share them with others! A nutritious snack can bring joy and energy to your day.$

Lemon Blueberry Energy Muffins

Delicious and nutritious muffins packed with lemon and blueberry flavors, perfect for a quick energy boost.

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Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast

Cuisine American

Servings 12

Calories 150 kcal

Ingredients

1 cup whole wheat flour
1 cup almond flour
0.5 cup rolled oats
0.5 cup pure maple syrup
0.33 cup coconut oil, melted
2 large eggs
0.5 cup plain Greek yogurt
1 large zest of lemon
2 tablespoons freshly squeezed lemon juice
1 teaspoon baking soda
1 teaspoon baking powder
0.5 teaspoon salt
1 cup fresh blueberries
0.5 teaspoon pure vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Prepare a muffin pan by lining it with paper liners or greasing the cups generously with coconut oil to prevent sticking.
In a large mixing bowl, combine the whole wheat flour, almond flour, rolled oats, baking soda, baking powder, and salt. Whisk thoroughly to ensure even distribution of the dry ingredients.
In a separate bowl, whisk together the maple syrup, melted coconut oil, eggs, Greek yogurt, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and well combined.
Gently pour the wet ingredients into the bowl containing the dry ingredients. Using a spatula, stir until just combined; it's important to not overmix, so a few lumps are perfectly fine.
Carefully fold in the fresh blueberries, taking extra care to avoid crushing them. This will help keep the muffins light and fluffy.
Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups, filling each about 2/3 full for optimal rising.
Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs clinging to it.
Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then, gently transfer the muffins to a wire rack to cool completely.

Notes

For an appealing touch, serve the muffins warm, lightly dusted with powdered sugar, or topped with a dollop of Greek yogurt. Pair them with a warm cup of tea or coffee for a delightful experience!

Keyword blueberry, breakfast, healthy, lemon, muffins