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    You are in: Home / Recipes / Blueberry-Lemon Flax Muffins Recipe
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    Blueberry-Lemon Flax Muffins

    Total Time:

    Prep Time:

    Cook Time:

    33 mins

    15 mins

    18 mins

    KathleenP's Note:

    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!

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    Ingredients:

    Serves: 12

    Yield:

    muffins

    Units: US | Metric

    Dry Ingredients

    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:

    1. 1
      Preheat oven to 400 degrees. Spray muffin cups with cooking spray.
    2. 2
      Mix all dry ingredients.
    3. 3
      Add all wet ingredients.
    4. 4
      Batter will be quite thick- DO NOT ADD EXTRA LIQUID!
    5. 5
      Fill muffin cups 3/4 full.
    6. 6
      Just before baking, sprinkle pinches of sugar on top of muffins.
    7. 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. 8
      Let cool completely in pan on wire rack before removing from pan.

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    Ratings & Reviews:

    • on October 11, 2007

      15

      Although I hate to rate recipes this low, we just did not like the outcome of this muffin. It came out dry and the lack of sugar in it was way to noticable. I ended up throwing the batch away because no one in the house would touch them! :(

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Blueberry-Lemon Flax Muffins

    Serving Size: 1 (54 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 113.0
     
    Calories from Fat 46
    40%
    Total Fat 5.1 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 18.0 mg
    6%
    Sodium 339.6 mg
    14%
    Total Carbohydrate 14.3 g
    4%
    Dietary Fiber 2.0 g
    8%
    Sugars 2.4 g
    9%
    Protein 3.0 g
    6%

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