"Found this recipe in Real Simple Magazine. Make a few tweaks to make it work for my family. I usually make a batch a week for breakfast all week. If they last that long."
whole wheat flour, spooned and leveled
( Or use 1 cup old-fashioned rolled oats*)
flax seed meal
( or use unleveled 1/4 cup flaxseeds*)
non-fat blueberry Greek yogurt
light brown sugar, packed
unsalted butter, melted
pure vanilla extract
( or one 8-ounce bag frozen blueberries)
Heat oven to 375* F. Line a standard 12-cup muffin tin with paper liners.
*In a food processor, process the flours, whole oats, flaxseeds, pecans until finely ground (I skip this extra work by just using flours or meals instead).
In a small bowl combine Wheat and Oat Flour, flaxseed meal, Peacans, baking powder, baking soda, and salt.
In a large bowl whisk together the yogurt, sugar, butter, juice, egg and vanilla. Add the flour mixture and mix until just incorporated (do not overmix). Fold in the blueberries.
Divide the batter evenly among the muffin cups. Bake until a toothpick in the center comes out clean, 22-25 minutes. ( I find these don't rise too high, I think it might be the density of the flours, so don't be afraid to pack them in).
TO MAKE AHEAD: The muffins will keep at room temperature for 3 days and in the freezer for 1 month. Warm in the microwave, 1 to 2 minutes.
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Yummy Whole-Grain Blueberry Muffins (cont.)