Blueberry Flaxseed Muffins

I love the way this recipe turned out. It really bring out the flavor of the fresh blueberries and they are not too sweet like most fruit muffins The sour cream keeps them soft & moist and the flaxseed gives them a nice nutty flavor too.



Blueberry Flaxseed Muffins

(Makes 24 muffins)

4 cups Flour (All purpose or whole wheat)
1/2 cup flaxseed meal
2 tsp baking soda
2 tsp baking powder
1 tsp salt
2 cups dark brown sugar
1 egg
8oz butter (softened) or shortening (1 cup)
1/2 sour cream (I used organic)
2 cups blueberries



Preheat over to 350 degrees.

Mix all dry ingredients together and set aside. Mix brown sugar, egg, sour cream and shortening together in a mixer until smooth. Add in the dry ingredients a little at a time to the wet ingredients. Don't not over mix. Gently fold in the blueberries.


Spray two muffin (12 count) pans with non-stick spray or use paper cups. The best way I have found to scoop the muffin mixture into the pan is to use a standard ice cream scoop. It is the perfect amount in each scoop.


Bake at 350 degrees for 20-25 minutes. Check with a toothpick, cook time may vary. Let cool a few minutes before trying to remove the muffins from the pan.

Enjoy!




I have also made mini loaves from this recipe. It will make 12 mini loaves and probably 4 regular size loaves.