Lemon Poppy Blueberry Muffins
Prep. Time
20-25 minutes
Cook Time
25 minutes
Servings
15 muffins
Difficulty
Easy
Nut-Free, Soy-Free, dairy-free, egg-free
In our house, these muffins barely make it past the cooling rack—they’re one of the easiest bakes to throw together, since they're made with no blender, no mixer and really only need an oven to come together. They are nourishing and healthy, they pack well for lunchboxes and road trips, and they stay light and fluffy even after freezing. These muffins have a subtle tang that balances the soft, airy texture, and they fit for whether you’re snacking in the afternoon or grabbing one on your way out the door.
Ingredients
Dry ingredients
7oz (200g) spelt flour
3.5oz (70g) all-purpose flour
1.7oz (80g) almond flour
2 tsps baking powder
3 tbsps poppy seed (ensure freshness)
100g granulated sugar
Wet ingredients
1/2 cup plant-based milk + 1 tbsp flaxseed meal + 1 tsp apple vinegar
1/2 cup yogurt
Zest from 1/2 lemon
2 tbsps lemon juice, freshly squeezed
4.2oz (120g) fresh blueberries
3 tbsps melted coconut oil
2/3 cup maple syrup
1/2 cup apple sauce
1 tsp vanilla extract
Instructions
Preheat the oven to 375F/190C.
Place 15 nonstick muffin paper or silicone cups in a muffin pan.
In a large mixing bowl, mix all the dry ingredients.
in a measuring cup, mix the milk, flaxseed meal and vinegar for 30 seconds, and pour it to a second mixing bowl (the wet ingredients bowl).
In the second mixing bowl, combine all the rest of the wet ingredients.
Add the dry mixture to the wet mixture, and mix until a consistent batter is obtained.
Immediately pour the batter into each paper cup up to 2/3 of its height (assuming the paper cup is the same height as the metal pan).
Place in the oven and bake for 25 minutes or until the top is golden and crispy.
Notes
The Spelt flour can be replaced with all-purpose flour if preferred.
For a nut-free option: use 1.7oz (50g) of either Spelt or all-purpose flour.
If preferred, you can skip the poppy seeds.
Instead of maple syrup, you can add the same amount of agava syrup or 5.3oz (150g) granulated sugar.
Vanilla extract is not a must.
The Latest Bite
Wonderful Parsley Salad
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.