BLUEBERRY LEMON MUFFINS

10 minutes, 10 minute prep, 25 minute bake

INGREDIENTS

• 1 tbsp ground flaxseed + 2.5 tbsp water (flax egg)

• ½ cup unsweetened applesauce

• ½ cup maple syrup

• ¼ cup melted coconut oil

• 1 tbsp fresh lemon juice + zest of 1 lemon

• 1 tsp apple cider vinegar

• 1 ¾ cups gluten-free flour blend

• 1 tsp ground cinnamon

• ½ tsp ground cardamom

• ½ tsp baking powder

• ¼ tsp salt

• 1 cup fresh blueberries (toss with 1 tsp flour to prevent your blueberries from sinking to the bottom of the muffin)

DIRECTIONS

1. In a small bowl, mix flaxseed with water to make a flax egg. Let sit 5 minutes while you assemble the other ingredients.

2. In a large mixing bowl, combine applesauce, maple syrup, melted coconut oil, lemon juice, lemon zest, and apple cider vinegar. Stir well.

3. Once the flax egg has gelled, add it to the wet mixture and whisk to combine.

4. Add gluten-free flour, cinnamon, cardamom, baking powder, and salt to the bowl. Stir gently until just combined—do not overmix.

5. Fold in blueberries carefully.

6. Spoon batter into a lined or greased 12-cup muffin tin, filling each cup about ¾ full.

7. Bake at 350°F (175°C) for 23–26 minutes, until the tops are golden and a toothpick inserted comes out clean or with a soft crumb.

8. Cool in the tin for 5 minutes, then transfer to a wire rack.

#breakfast #snack #dessert #vata #pitta #kapha #summer #spring

Notes

• With Memorial Day coming up, we gotta have a late spring/ early summer muffin to bring to the party - these blueberry lemon muffins fit the bill.

• Here's the thing about baking powder - we don't like to use a ton of it in Ayurveda as it can be toxin-forming. Although, it is cooling and okay for pitta in moderation. So in this recipe and in baked goods in general, we either use a small amount of it (as you can see here) or omit it altogether and use other leavening agents such as apple cider vinegar, lemon juice, arrowroot powder, or sourdough bases.