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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Blueberry Flax Muffins Recipe

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This recipe for Blueberry Flax Muffins is from Yaras Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
120 grams flour
113 grams white whole wheat flour
25 grams flax meal
60 grams sunflower seeds
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
57 grams (4 tablespoons) unsalted butter, room temperature
106 grams light brown sugar
2 eggs
2 teaspoons vanilla extract
180 grams (¾ cup) kefir or 170 grams buttermilk
213 grams blueberries, fresh or frozen
Directions:
Directions:
Preheat the oven to 375°F. Grease a muffin tin; or line it with papers, and grease the papers.

Whisk together the flour, flax meal and seeds, baking powder, baking soda, and salt.

In a separate bowl, beat the butter and sugar until creamy.

Scrape the bottom and sides of the bowl, then add the eggs one at a time, beating well after each addition.

Add the vanilla and buttermilk and mix again. The batter may look a bit curdled; that's OK.

Add the dry ingredients, mixing on low speed just until the batter is smooth. Fold in the berries by hand.

Scoop the batter into the prepared muffin cups, using a heaping ¼ cup for each; a muffin scoop works well here. Sprinkle each muffin with a bit of coarse white sparkling sugar, if desired.

Bake the muffins for 20 to 25 minutes, until a cake tester inserted in the center of one comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then transfer the muffins to a rack to finish cooling.\
Personal Notes:
Personal Notes:
The original recipe was all white flour and can be made with 240 grams of flour instead of the white whole wheat and flour combination above. Also, in place of the sunflower seeds you could use 35 grams (⅕ cup) of flax seeds.

 

 

 

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