Blueberry Buttermilk Muffins
The buttermilk and Greek yogurt make these muffins super moist and the extra fiber from the flax meal helps fill you up. They're so delicious, kids won't know they are eating something healthy. They'll be gone before they have time to cool!
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PREP TIME: 15 minutes
COOK TIME: 25 minutes
SERVINGS: 12
TOTAL TIME: 40 minutes
Ingredients
2 cups whole-wheat flour
1β4 cup ground flax meal
1 1β2 teaspoons baking powder
1β2 teaspoon baking soda
1β2 teaspoon salt
4 tablespoons unsalted butter (at room temperature)
1β2 cup light brown sugar
2 large eggs
3β4 cup buttermilk
1β2 cup plain Greek yogurt
1 tablespoon vanilla
1 tablespoon lemon zest
1 1β2 cups fresh blueberries
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Instructions
Pre-heat oven to 350Λ.
Mix together first five dry ingredients and set the mixture aside. In a separate bowl, beat 4 tablespoons room-temperature butter with brown sugar until creamy. Add 2 large eggs one at a time, beating well after each addition. Add buttermilk, yogurt , vanilla and lemon zest. Mix again until well blended. Itβs alright if the batter looks a bit curdled. Add the flour mixture, beating on low speed just until the batter is smooth.
Gently fold in blueberries by hand until well mixed. Grease a muffin tin or use liners. Scoop the batter into the prepared muffin cups, using a heaping 1/4 cup for each; a muffin scoop works well here. Sprinkle each muffin with a bit of coarse sugar, such as raw/turbinado, if desired.
Bake at 350Λ for 20-25 minutes, or until a cake tester/toothpick comes out clean when inserted into the center.
Remove from the tin and place on cooling rack to avoid steaming the bottoms of the muffins.