Ingredients:

  • 2 tbsp (14g) Ground flaxseed meal
  • 5 tbsp (75ml) Filtered water
  • 2 cups (250g) Whole wheat pastry flour
  • 1 tsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp Sea salt
  • 1 tsp Ground cinnamon
  • ½ cup (120ml) Pure maple syrup
  • 1/3 cup (80ml) Melted coconut oil
  • ½ cup (120ml) Unsweetened almond milk
  • 1 tsp Pure vanilla extract
  • 1 tsp Apple cider vinegar
  • 1 cup Fresh blueberries

Instructions:

  1. Prepare the Binder: Whisk flaxseed meal and water in a small bowl. Let it sit for 5–10 minutes until it reaches a gel-like consistency.
  2. Preheat and Prep: Set oven to 425°F (218°C). Grease your muffin tin or use high-quality parchment liners.
  3. Mix Wet Elements: In a large bowl, whisk the prepared flax egg, maple syrup, melted coconut oil, almond milk, vanilla, and apple cider vinegar until emulsified.
  4. Sift and Combine: Place a sieve over the bowl and add flour, baking powder, baking soda, salt, and cinnamon. Gently fold with a spatula until just combined. Do not overmix.
  5. Fold in Texture: Gently stir in the fresh blueberries or your chosen mix-ins.
  6. The Rest Period: Let the batter sit for 5 minutes to allow the leavening agents to activate and the flour to hydrate.
  7. Scoop and Bake: Divide batter evenly into the muffin tin. Place in the oven and immediately lower the heat to 375°F (190°C). Bake for 18–22 minutes until a toothpick comes out clean.
  8. Cool: Let rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.