Lemon Blueberry Flaxseed Muffins Recipe by Favored1

Delicious homemade muffins go over big any time of the day and for any occasion.  They are perfect for breakfast, packing in lunches or serving at parties.  

On holidays throughout the year, my husband and I bake several kinds of mini-muffins for our guests to enjoy.  They are easy to make, serve a number of people and clean up is pretty fast.

If we do have left overs, they freeze really well.  When we are in the mood for something sweet, yet healthy we already have our goodies.  The only thing we need to do is pour the coffee or tea!

Another reason this is a recipe that you may want to try is that it can be made vegetarian friendly and still it pleases everyone!

Try adding fresh blueberries, bananas, raspberries, nuts or chocolate chips to this recipe.  You might also make a batch for work, home or school for National Blueberry Day or Month.

Equipment Needed: Mixer, Coffee Grinder (for Flaxseed)

Kitchen Supplies: measuring cup, 2 mixing bowls, spatula, muffin tins, cooling rack

Prep Time: 15 minutes

Bake Time: 25-30 minutes

Yields: 12 muffins

Ingredients:

• 2½ cups all-purpose flour
• 1 cup sugar

• ½ teaspoons baking soda
• ½ teaspoon salt
• 1½ tablespoons freshly ground Organic Flaxseed
• Dash of cinnamon (optional)

Wet Ingredients:

• ½ cup softened butter (I Can't Believe It's Not Butter)
• ¼ cup brown sugar
• ½ cup yogurt
• 2 large eggs (or ¼ cup applesauce for vegetarians)
• 1 tablespoon pure vanilla extract
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 2 cups fresh blueberries (you can use frozen but fresh is best)

Instructions:

Preheat oven to 375 degrees F and lightly butter muffin tins.

Step 1 – In a large bowl combine the flour, baking powder, sugar, flax seed and salt; set aside. (Optional cinnamon)

Step 2 – In another bowl mix eggs, brown sugar, lemon juice, lemon zest, yogurt and vanilla until creamy.  Add the butter in last and scrape down the sides of the bowl as you beat the mixture.

Step 3 – Mix in the dry ingredients a little at a time. Do not over stir batter.  Let mixture stand for 5 minutes.

Step 4 – Mix in whole blueberries (or remaining ingredients) stirring slowly.

Step 5 – Spoon the batter into the muffin liners/tins to fill them about halfway. Tap the muffin tin on the counter to get any air bubbles out of the mixture.

Bake at 375 degrees for approximately 25-30 minutes or until golden brown. Muffins are done when a toothpick stuck in the center comes out clean. Remove from oven and let them cool before turning them out on a cooling rack.

Serve warm with butter or cream cheese. Store remaining muffins in a tightly sealed container in the refrigerator for 3 days or freeze them up to 3 months. 

Note: Freshly grind the flax seeds.

Use this same recipe for making cranberry muffins. Hope you like them.

Try my Banana Fruit and Nut Muffins and Blueberry Pancake Ideas.

Enjoy!

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Notes: Recipe is vegetarian the way I eat and not necessarily that of other vegetarians or vegans.
Favored Cooking, Favored1, Fruit Recipes, Lemon Blueberry Flaxseed Muffins, Muffins, Snacks, Vegetarian, National Blueberry Day, Holiday Baking for Gifts,