These were soooo goood!!
My daughter has been asking me to make blueberry muffins for days. I’m not sure what got into her, but the muffins had to be blueberry. Not chocolate. Not apple. Not anything but blueberry.
Of course, being the sneaky mom that I am, I opted to make flax seed blueberry muffins that also had white chia seeds in them. I also used some whole wheat flour in the mix, and you would never. even. know it. These were delicious, and I will definitely be making these again sometime soon!
I also recently made apple muffins with sprouted whole wheat – they were also very good, but I didn’t fill the liners enough and so they came out sort of flatish. What I’ve learned so far about muffins is that they don’t rise nearly as much as cupcakes do, yet they are tender and moist.
Try these out for breakfast or a mid-day snack, before bed snack, or anytime really!
- 1 cup white whole wheat flour
- 1 cup all purpose flour
- ¼ cup flax seed (I used golden)
- ¼ cup white chia seed (optional), soaked for 5 to 10 minutes and drained
- 1.5 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (4 tablespoons) unsalted butter, room temperature
- ½ cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 teaspoon lemon zest (optional)
- ¾ cup buttermilk
- 2 cups (8 ounces) of blueberries, washed and cleaned
- coarse salt for sprinkling on top of muffins (optional)
- Preheat oven to 375 degrees and fill cupcake tray with liners.
- Combine all dry ingredients (flours, flax, chia, baking powder, baking soda, and salt) and set aside
- Beat butter with sugar until light and fluffy, about 2 to 3 minutes
- Add eggs one at a time until incorporated
- Add buttermilk and vanilla and continue beating on low/medium speed
- Add lemon zest if using and dry ingredients and beat only until combined
- Gently fold in blueberries
- Fill cupcake liners to the top
- Bake for 25 minutes