Blueberry Lemon Whole Wheat Muffins for Better Mornings

These Whole Wheat Blueberry Muffins with Lemon and Flax are a wholesome and flavorful treat perfect for breakfast or snacks.

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Preheat your oven to 375°F (190°C) and grease a muffin pan or line it with muffin liners to prevent sticking.
In a large mixing bowl, combine the whole wheat flour, ground flax, sugar, baking powder, cinnamon, salt, and cardamom if using. Stir well to evenly distribute all ingredients.
In a separate bowl, beat the egg, then whisk in the soy milk, grapeseed oil, grated lemon peel, lemon juice, and vanilla extract until well blended.
Pour the wet ingredients into the dry ingredients. Stir gently just until the ingredients are combined and no distinct streaks of flour remain. The batter should be lumpy; avoid overmixing to keep muffins tender.
Gently fold the blueberries into the batter to evenly distribute without breaking them apart.
Spoon the batter into the prepared muffin pan evenly. Optionally, top each muffin with extra blueberries and lemon peel for added color and flavor.
Place the muffin pan on the middle rack of the oven and bake for 30 minutes, or until the muffin tops turn golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan on a wire rack for 5 minutes before removing. Serve warm or at room temperature.