Lemon Blueberry Flax Muffins |
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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 16 |
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I got this recipe from my friend who owns a blueberry farm. Ingredients:
1/2 cup blueberries (fresh or frozen) |
1 1/2 cups whole wheat flour |
1/3 cup flax seed, grounded |
3 tablespoons sugar |
3 tablespoons splenda sugar substitute |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
2/3 cup plain yogurt, low fat |
1/4 cup canola oil |
2 teaspoons lemon rind, grated |
2 tablespoons lemon juice, fresh |
1 egg |
Directions:
1. In a small bowl, toss blueberries with 1 tsp of the flour. Set aside.
2. In separate bowl, stir together remaining flour, flax, sugars, baking powder, baking soda and salt.
3. In glass measuring cup, whisk together yogurt, oil, lemon rind, lemon juice and egg.
4. Pour into dry ingredients; stir just until moistened. Stir in reserved blueberries.
5. Divide batter among 12 muffin trays. Bake in 400°F oven for 18 minutes or until muffins are lightly browned.
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