Blueberry Muffins, with some updates

Sonya first posted this blueberry muffin recipe a long time ago, and it has become a staple in our house. I’ve made a few changes and calculated out some of the nutrition information, so I will include that, too.

1 1/4 cup all-purpose white flour
3/4 cup wheat flour
1/3 cup flaxseed meal (flaxseed is so good for you, and it’s better for you to eat it ground into meal)
3/4 cup white sugar
1 tsp baking soda
1 tsp baking powder
8 oz Dannon vanilla yogurt (obviously, use what you want, but this is our favorite)
1 egg
1 tsp vanilla extract
4 Tbl butter, melted (this last time I used just slightly less; probably 3 1/2 T)
1 1/2 cups fresh blueberries (you can use frozen, but fresh are much better)

Preheat oven to 350. Grease 15 muffin cups or line with paper liners. DO NOT make mini-muffins; they don’t turn out well.

Stir together flours, flaxseed, sugar, baking soda and baking powder. In a separate bowl, combine yogurt, egg, vanilla, butter and blueberries. Stir mixtures together just until combined; batter will be be very thick. Scoop into muffin cups.

Bake for 20-25 minutes.

Per muffin: 118 calories, 4.5 g fat, 3.5 g protein, 2 g fiber

2 Comments (+add yours?)

  1. kirksonya
    Jun 14, 2012 @ 16:27:19

    Making these again. Looking at your changes….did u not add any sugar to these?


  2. Nicole
    Jul 12, 2012 @ 13:12:46

    GAH! Yes, I added sugar. Just fixed the recipe. Thanks!


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