Blueberry Flax Muffins (12)

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 171.2
  • Total Fat: 4.9 g
  • Cholesterol: 0.6 mg
  • Sodium: 326.2 mg
  • Total Carbs: 32.3 g
  • Dietary Fiber: 1.7 g
  • Protein: 3.4 g

View full nutritional breakdown of Blueberry Flax Muffins (12) calories by ingredient
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Introduction

Very moist; you can substitute Splenda brown sugar for the brown sugar, unsalted butter for the margarine and buttermilk for the yogurt. Very moist; you can substitute Splenda brown sugar for the brown sugar, unsalted butter for the margarine and buttermilk for the yogurt.
Number of Servings: 12

Ingredients

    2 cups flour
    1/4 cup flax seed
    1.5 teaspoons baking powder
    1.5 teaspoons baking soda
    1/2 teaspoon salt
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    4 Tablespoons margarine
    1/2 cup brown sugar
    2 eggs
    3/4 plain yogurt
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    1.5 cups blueberries (fresh or frozen)

Directions

In one bowl mix the first set of dry ingredients.
In a second bowl mix the next set of wet ingredients.
Add dry ingredients to the wet and mix being careful not to overstir or your muffins will be tough and chewy.
Fold in blueberries.
Place into 12 muffin tins that have been sprayed with Pam (1/4 cup per tin)
Bake for 20-25 minutes @ 375 degrees.
Cool in muffin tins, remove from tins and finish cooling on a wire rack.


Serving Size: 12 Muffins

Number of Servings: 12

Recipe submitted by SparkPeople user DEEJON123.

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