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Lemon Hemp Blueberry Muffins


Cupcakes are another story. At my high school they started selling chocolate cupcakes and fudge in our School Shop (where you bought your school uniforms) and you could put it on your parents’ account. Before the bell would go for “tea” at 10:00am, you would figure out an excuse to get out of your class early and head to the School Shop so you could get in line or they would be sold out before you even packed away your space case. Did I just date myself?!

My mom got the first bill after a month and had an absolute fit that I had spent R50 on cupcakes and fudge. I obviously had to pay her back and then take cash from then on. Womp womp.

Now that I’m all grown up and I have a little one that is going to want everything I eat, I am trying to find and adapt some recipes for healthy snacks. After the first bite of these muffins I though that I didn’t like them and even told Ensley I couldn’t post something on the blog I didn’t love. I packed them away in a container and tried one again later and wouldn’t you know it I thought it was good. Then another…and another (I have huge self-restraint issues) and I had totally fallen in love with the sweet and zesty flavor. So if it’s not love at first bite, give them another chance!


Lemon Hemp Blueberry Muffins

Course Breakfast, Dessert

Cuisine Vegan

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 24 minutes

Servings 12 small muffins

Author Rebelle Kitchen

Ingredients

  1. 1 3/4 cups unbleached all-purpose flour

  2. 1/4 cup hemp seeds

  3. 1 ½ tsp baking soda

  4. ½ tsp salt

  5. zest of 2 lemons

  6. ½ cup granulated sugar

  7. 1/4 cup maple syrup

  8. 1 cup non-dairy milk I used unsweetened vanilla almond milk

  9. 1/3 cup canola oil

  10. 1 tsp freshly lemon juice

  11. 1 TBS white distilled vinegar

  12. 1½ cups fresh blueberries stems removed

Instructions

Preheat the oven to 400℉ (200℃) and lightly grease the muffin tin.

In a medium-sized bowl, combine the flour, hemp seeds, baking soda, salt and lemon zest. Set aside.

In a large bowl, combine the sugar, maple syrup, milk, oil, lemon juice, and vinegar and mix well. Add the flour mixture to this and stir just until blended. Fold in the berries with a spatula.

Fill the lightly greased muffin tins about two-thirds full. Bake until lightly browned on the top or a knife inserted in the center of the muffin comes out clean, about 10-15 mins.

Remove from the oven and let them sit for five minutes before cooling on a wire rack. Store in an air-tight container and enjoy!

Notes

Adapted from "The Joy of Vegan Baking" by Colleen Patrick Goudreau and "Plant Powered Families" by Dreena Burton.

I am totally geeking out on the info I just read about hemp seeds and their nutritional benefits. Not only are they a great plant-based source of protein and omega 3&6, they also help balance hormones, and can even help reduce the risk of heart disease and arthritis. They help with skin problems, pms, menopause and even ADHD. If muffins aren’t your thing then just pop the hemp seeds into your smoothie and you are good to go!

I can’t wait to have these on hand for my little vegan baby. I might see if I can cut out the sugar and just use the maple sugar! Such a lovely Summer snack for by the pool.

What kind of health muffins are your favorite?

#Lemonhempblueberrymuffins #Snacksforkids #VeganFood #VeganBaking #Healthychildrenssnacks #HealthyFood #Recipe #healthysnacks

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Hi, I'm Kendra

I am a qualified Montessori teacher and yoga teacher up to my ears in diapers, toy cars and the best kisses a mama can handle. I am passionate about connecting with moms and supporting each other on this journey of motherhood. I share family-friendly recipes, my pregnancy, postpartum and parenting journey, Montessori inspiration, and products we loveI am a South African living in the US with my hubby and two boys.