Easy Air Fryer Cauliflower Buffalo Wings
Moist, tender lemon blueberry muffins enhanced with flax and chia seeds, offering a fiber-rich, protein-packed, and naturally sweet breakfast option perfect for everyday enjoyment.
Equipment
- 1 muffin pan
- 2 large mixing bowls
- 1 hand mixer
- 1 Wire cooling rack
- 1 Measuring Cups and Spoons
Ingredients
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- ¼ cup flax seeds soaked 10 minutes and drained
- ¼ cup chia seeds soaked 10 minutes and drained (or extra flax in place of chia)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup unsalted butter room temperature
- ½ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- Zest of 1 small lemon
- ¾ cup buttermilk
- 2 cups blueberries washed and drained
- Coarse sugar for sprinkling on top optional
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature before baking, which helps the muffins rise evenly. Line a 12-cup muffin pan with paper liners or lightly grease it to prevent sticking and allow for easy removal after baking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the white whole wheat flour, all-purpose flour, soaked and drained flax seeds, soaked and drained chia seeds, baking powder, baking soda, and salt. Mixing the dry ingredients first ensures even distribution of leavening agents and seeds throughout the muffins.
- Cream Butter and Sugar: In a separate large bowl, use a hand mixer or whisk to beat the room-temperature butter and brown sugar together until the mixture is light, fluffy, and pale in color, approximately 2–3 minutes. This step incorporates air into the batter, resulting in tender, airy muffins.
- Incorporate Eggs, Vanilla, and Lemon: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to fully combine. Stir in the vanilla extract and lemon zest, which brightens the flavor and complements the blueberries while adding a fresh citrus aroma.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula or spoon until just combined. Avoid over-mixing to prevent the muffins from becoming dense, keeping them light and tender.
- Fold in Blueberries: Carefully fold the washed and drained blueberries into the batter, ensuring even distribution without crushing them, which helps maintain whole bursts of juicy fruit in every muffin.
- Fill Muffin Cups and Add Topping: Spoon the batter into the prepared muffin liners, filling each cup nearly to the top for full, rounded muffins. If desired, sprinkle coarse sugar over each muffin to create a subtle, crunchy topping that enhances the texture.
- Bake Until Golden: Place the muffin pan in the preheated oven and bake for approximately 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The muffins should be lightly golden on top with a moist, fluffy interior.
- Cool and Serve: Allow the muffins to cool in the pan for 5–10 minutes, then transfer them to a wire cooling rack to cool completely. Serve warm or at room temperature, and store leftovers in an airtight container to maintain freshness.
Notes
- Soak the flax and chia seeds for 10 minutes in boiling water to help them gel and act as a natural binder.
- Avoid over-mixing the batter to keep muffins light and fluffy; gently fold in the dry ingredients and blueberries.
- Use fresh, firm blueberries to prevent them from bleeding into the batter. Frozen berries can be used but may make muffins slightly more moist.
- Optional: sprinkle coarse sugar on top for added crunch and a touch of sweetness.
- Allow muffins to cool on a wire rack to maintain texture and avoid soggy bottoms.
- Muffins can be made in advance and stored for quick grab-and-go breakfasts.
