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Lemon Blueberry Multigrain Muffins. A delicious and healthy breakfast or snack. Vegan Recipe. Jump to Recipe
Muffins. The ever fave lemon blueberry.. need I say more..
These muffies have some whole grain flour, oats and a fun zesty flavor, as lemon muffins should definitely have!
Lots of stuff going on over the weekend.. The Ricelove Blog hop and networking with lots of fantastic bloggers! Some house work, drives and some wooden boards painted for food photography! I got 2 blues, a white and a brown. The blues, I think are too blue for Seattle, since most days are very cloudy and already give a blue tint to the pictures. Maybe I will repaint them to warmer colors later. Also, this weekend, The crazy situation in a town in India -Hyderabad(link-viewer discretion is advised), where the animals are dying a slow tortuous death because of corruption and a lot of us are trying to support the cause and help change the situation. Lets hope things change for good.
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Some similar baked goodies posted earlier
3 layer cake(Carrot, Vanilla, green tea)
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Lemon Blueberry Multi Grain Muffins. Vegan.
Lemon Blueberry Multigrain Muffins. A delicious and healthy breakfast or snack. Vegan Recipe.Â
Ingredients Â
- 1/2 cup whole wheat pastry flour
- 2/3 cup self rising flour, or all purpose flour + 1/4 teaspoon baking powder
- 1 tablespoon flax seed meal
- 3 tablespoons Oats
- 1 tablespoon cooked quinoa, (optional)
- 1/2 teaspoon baking powder
- Zest of 1 medium lemon
- Juice of 1 lemon
- 1.5 tablespoon high fat oil, (I used organic canola)
- 1.5 tablespoon roasted Cashew butter, (I used store bought,Homemade nut butter recipes)
- 5 tablespoons raw granulated sugar or equivalent jaggery or other sweetener., a couple of tbsps more for a sweeter muffin
- 1/4 teaspoon salt
- 2/3 cup warm water
- 1/2 cup fresh blueberries
Crumb:
- Crumb:
- 2 tablespoons oats
- 1 tablespoon coarsely ground oats
- 1 teaspoon oil
- 1 teaspoon raw sugar
- 1 tablespoon self rising flour
InstructionsÂ
- In a large bowl, add flax meal, lemon juice, sugar, oil, cashew butter and 1/4 cup (60ml) almost hot water.
- Mix it well till the mixture is well combined and a little light. Add in the oats, 1/4 cup (60ml) more water, cooked quinoa(optional, I am on quinoa roll), lemon zest, mix well and keep aside for a few minutes.
- In a bowl, mix the flours, salt, baking powder.
- Add in the wet mixture and mix for only a few strokes. If the mixture stays too stiff, add more water. do not overmix.
- Take 2 Tablespoons of batter. Add 2 Tablespoons oats, coarsely ground Oats, 1 teaspoon of oil , 1 teaspoon raw sugar and 1 tablespoon self rising flour, Mix and keep this for crumble on top. The crumble is optional.
- Drop batter in greased muffin pan or muffin cups.
- Drop 4-5 blueberries on top and drop some of the crumble.
- Bake in preheated oven at 350 degrees F for 20-25 minutes, until toothpick inserted comes out clean.
- Let muffins sit for 5 minutes, then take them out and let cool on wire rack. Store in a cool dry box for 2-3 days.
Notes
Nutritional value is based on 1 serving
Nutrition
Calories: 147kcal, Carbohydrates: 27g, Protein: 3g, Fat: 3g, Sodium: 75mg, Potassium: 102mg, Fiber: 2g, Sugar: 8g, Vitamin C: 0.9mg, Calcium: 19mg, Iron: 0.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
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Have an amazing week! These muffins are headed to TasteofPearlCity’s Anyone can cook and Amy’s Slightly Indulgent Tuesdays
I love the color of those blue boards! And these muffins sound so delicious =)
Thanks Kiran, Jeanette and Soujanya!
Vowww!!!muffin looks absolute delicious…blueberry,lemon nice combo….
pics look cute…