Blueberry Flax Muffins

2 c flour
2 t baking powder
1 t baking soda
pinch salt
1/2 c ground flaxseed
1 c. (not one container, but 1 cup, which is more than 1 container) of vanilla yogurt
1/2 c. packed light brown sugar
2-5 T. low-fat milk
1 c. fresh or frozen blueberries

Preheat the oven to 350. Combine the flour, baking powder, baking soda, salt & flaxseed in a mixing bowl. In a smaller bowl, combine the yogurt & brown sugar until well blended. Make a well in the center of the flour mixture and pour in the wet mixture and 2 T of the milk. Stir together vigorously until well blended, but don't over-beat. The batter should be of a medium thickness. If it seems too stiff or dry, add a small amount more of the milk (depending on the day, I've needed up 3 T more!). Stir in the blueberries and divide the batter among 12 paper-lined muffin cups. Bake for 23-25 mins or until the tops of the muffins are golden and a toothpick inserted in the center of one comes out clean. Do *not* overbake or the muffins will be dry.


Number of Servings: 12

Recipe submitted by SparkPeople user CINDYNOT.