New additions to your blueberry muffin recipe make them healthy yet still tasty. In baked goods, flaxseed adds tenderness and moisture and replaces some of the added fat. Use a flexible spatula or wooden spoon to combine wet and dry ingredients, and gently fold in the berries to avoid crushing.
Directions
- Remove muffins from pan and cool on wire rack.
- Preheat oven to 200°C.
- Line 12 muffin cups with papers or coat with cooking spray.
- Combine flours, sugar, flaxseed, wheat bran, baking powder, baking soda and salt in a large bowl; stir well.
- Stir together yogurt, oil, eggs and juice in a small bowl.
- Add yogurt mixture to flour mixture; stir just until blended.
- Fold in blueberries just until batter is completely moistened.
- Divide batter between prepared muffin cups.
- Bake 18 minutes or until golden brown and pick inserted in center comes out clean.
