Lemon & Chia Seed Blueberry Muffins

The absolute fluffiness of these scrumptious muffins blew my mind.

Prior to my skills as a cook, I was a pretty decent baker. Since becoming vegetarian and dedicating all my time to creating meals, I let my baking interested slide. Aside from granola, pancakes and French Toast, I hardly do any pastry concocting. I made these muffins for my annual breakfast at my grandmothers, since I think she still doesn’t quite understand what vegan is. I think they’re just perfect and I used some honey and our maple coconut cream for topping on them, which made them even more divine.

*Makes about 16 muffins

1 cup whole wheat flour

1 cup organic unbleached all-purpose flour

1 2/3 cup frozen wild blueberries, thawed (fresh is fine too, I just think frozen are sweeter)

1 cup almond milk

1/2 cup brown sugar

1/2 cup water

1/4 cup pure honey

3 tbsp chia seeds

2 tbsp lemon juice

1 tsp lemon zest

1 tsp pure vanilla

2 tsp baking powder

1 tsp baking soda

1/4 tsp sea salt

Coconut oil for lining

• Preheat oven to 350 degrees
• Soak chia seeds in water for 10-15 minutes
• Meanwhile, mix together flours, baking soda, baking powder and salt
• In another bowl, stir together almond milk, sugar, honey, lemon juice, lemon zest and vanilla
• Add dry mix to wet mix, 1 cup at a time, and stir together until everything is well blended
• Drain water from chia seeds and add them, and the blueberries to batter and mix well
• Grease cupcake tins with coconut oil, then spoon muffin batter into tins
• Bake at 350 degrees for 20-25 minutes