Whole-Wheat Blueberry Muffins


10 min

25 min

12 servings

If you have blueberries, then you need to make these muffins!


🌸 1 ½ cups whole-wheat flour

🧂 1 tsp baking powder

🧂 ½ tsp baking powder

🧂 ⅛ tsp salt

🧂 2 tbsp ground flax seeds (flaxseed meal) mixed with 5 tbsp water

🍁 ⅔ cup maple syrup

🍌 1 mashed banana

🥛 ¾ cup almond milk

🌼 1 tsp vanilla extract

🫐 1 cup fresh blueberries

❄️ Freezer Friendly

🫘 Soy-Free

🍭 Refined Sugar-Free

🛢️ Oil-Free

🥘 Meal Prep Friendly

Make Now





Make Now

These muffins are oil-free, refined-sugar free, and high-fiber.

Step 1:

To a small bowl, prepare flax egg by mixing flaxseed meal and water together and let rest for 5 minutes. To a big bowl, add the flour, baking powder, and baking soda, salt, and mix with a fork. Then add the flax mixture, vanilla, maple syrup, mashed banana, and almond milk.

Step 2:

Mix well with a fork; then the blueberries and stir.

Step 3:

Preheat oven to 350 degrees F (180 C) and line a standard muffin tin with paper baking cups. Scoop about half a cup of batter into each muffin cup. Then top with a few blueberries. Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and let cool in the tin for 5 minutes. Then remove from the tin and let cool completely on a cooling rack. It will keep in an airtight container at room temperature for one to two days, in the refrigerator for a week, or in the freezer for one month.

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