Lately, it’s been snowing around here every other day. While the snow is beautiful, the clouds that the snowstorms bring with them have covered up the sun for so many days that I’ve almost forgotten what sunlight looks like. The darkness and gloominess that is winter can be a little depressing at times. But that’s nothing that a baked good can’t fix.
Nothing reminds me of sunshine more than the tart juice of a lemon. It’s like a little kiss from the sun. When you combine that with blueberries, it’s almost as though I can taste the summer that lies ahead.
Guess I better soak up the snow while it lasts. Because when it’s 100 degrees with 100% humidity this summer, I’ll be missing the days that the cool wind whipped across my cheeks. Actually, no I won’t. I love all the hotness that I can get. But either way, these muffins are delicious and a great pick-me-up for those gloomy winter days.
Ingredients
- 1/3 cup sucanat (or sugar if you don’t have sucanat)
- 1/4 cup applesauce
- 1 tablespoon lemon zest
- Juice of 1 lemon
- 1/4 cup chia seeds
- 1/2 cup non-dairy milk
- 1 cup blueberries (fresh or frozen)
- 1 teaspoon baking powder
- 1/2 cup whole wheat flour
- 1/2 cup rolled oats
- 1 teaspoon cinnamon
Method
Preheat oven to 375.
In a large bowl, whisk together sucanat and applesauce.
Add in lemon juice, lemon zest, and non-dairy milk. Whisk again until combined.
In a small bowl, mix together dry ingredients, chia seeds, baking powder, flour, rolled oats, and cinnamon.
Add dry ingredients to wet ingredient bowl. Mix until combined.
Fold in blueberries. If you are using frozen, making sure to keep them in the freezer until you are ready to add them to the batter.
Pour mixture into prepared muffin tins.
Bake for 15 minutes.
Remove pan to cool for 5 minutes. Then remove muffins from tins to cool on cooling rack completely.
The snow is almost bearable with these muffins….almost.
Anybody else miss the sun?