Blueberry-Lemon Flax Muffins |
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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 12 |
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I recently read about how healthy both flaxseed and blueberries are, so thought I'd try to come up with a tasty way to use them together. These muffins are not too sweet or tart- a great way to start the day! Ingredients:
3/4 cup white flour |
3/4 cup whole grain graham flour |
1/4 cup ground flax seeds (also called flax meal) |
1/2 teaspoon salt |
2 teaspoons baking soda |
1/2 teaspoon baking powder |
1 egg |
3 tablespoons vegetable oil |
1 1/2 cups blueberries (i had some fresh and some frozen, but not enough of either to use them exclusively, so i combined th) |
3/8 teaspoon lemon extract |
1/2 cup buttermilk |
2 pinches sugar |
Directions:
1. Preheat oven to 400 degrees. Spray muffin cups with cooking spray.
2. Mix all dry ingredients.
3. Add all wet ingredients.
4. Batter will be quite thick- DO NOT ADD EXTRA LIQUID!
5. Fill muffin cups 3/4 full.
6. Just before baking, sprinkle pinches of sugar on top of muffins.
7. Bake at 400 degrees for 10 minutes, rotate pan so the muffins cook evenly, bake for 8-10 minutes more until the top springs back when touched gently.
8. Let cool completely in pan on wire rack before removing from pan.
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