Every now and then, I get a hankering to whip up a quick batch of muffins. They're a great breakfast treat.
Blueberry muffins have always been my favorite, and I have a love for all things maple. If you're trying to watch your sugar intake, simply cut the sugar in this recipe by half. Milled flax seeds add fiber, protein, omega-3 fatty acid, and polyunsaturated and monounsaturated fats. Blueberries are both delicious and antioxidant-rich.
- 1 1/4 cups flour
- 1/2 cup wheat flour
- 1/4 cup milled/ground flax seed
- 1/2 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup reduced fat buttermilk
- 2 eggs
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup maple syrup (Use the real stuff!)
- 1 1/2 cups blueberries
- Vegetable shortening for muffin pan
How to Cook Them
1) Preheat your oven to 400 degrees Fahrenheit.
2) Grease 12 muffin cups with vegetable shortening.
3) Mix together your dry ingredients in a large bowl until well blended (flour, wheat flour, flax seed, sugar, baking powder, baking soda, cinnamon, salt).
4) In a separate bowl, combine the wet ingredients (buttermilk, eggs, oil, maple syrup).
5) Pour the wet ingredients into the dry and stir just until moistened.
6) Add the blueberries and gently stir into your muffin batter.
7) Spoon the muffin batter and berries into your muffin pan.
8) Sprinkle a tiny bit of sugar on top of each muffin.
9) Bake the muffins for 20-25 minutes, or until a toothpick comes out clean and they're nicely browned.
10) Allow the muffins to cool for a few minutes before removing them from the pan.