Blueberry-Lemon Flax Muffins
- Ready In:
- 33mins
- Ingredients:
- 12
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
-
Dry 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
-
Wet Ingredients
- 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
- Preheat oven to 400 degrees. Spray muffin cups with cooking spray.
- Mix all dry ingredients.
- Add all wet ingredients.
- Batter will be quite thick- DO NOT ADD EXTRA LIQUID!
- Fill muffin cups 3/4 full.
- Just before baking, sprinkle pinches of sugar on top of muffins.
- 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.
- Let cool completely in pan on wire rack before removing from pan.
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