No butter, no milk, no worries. I wanted to make muffins with all the blueberries my Aunt Lily was so kind to give me. I froze most of the blueberries so I would have them handy for smoothies. Another very rainy day in Seattle and a smoothie just didn't seem appealing.
Oh, how nice it would be to smell freshly baked muffins today. Blueberry muffins it is. NO, no, no...no butter. Forget it. Wait. I checked out a few recipes online like foodnetwork, cooks.com, hmmm. I also looked through a few of my old cookbooks. Well, I combined a few recipes and added a few healthy ingredients and SUCCESS! My biggest critics, husband & son, loved my blueberry muffin creation.
Blueberry Yogurt Flax Muffins
Blueberry Yogurt Flax Muffins (Recipe adapted from Alton Brown)
Preheat oven to 380 degrees F.
Combine the following, reserving 1 teaspoon flour, whisk and set aside:12 1/2 ounces cake flour, 1 teaspoon baking soda, 2 teaspoons baking powder, pinch salt, 1 T wheat germ, 1 T crushed flax seeds
In a mixing bowl, combine the following:1 cup sugar, 1/2 cup vegetable oil, 1 egg 1 cup "good Greek" yogurt
Toss 1 teaspoon of the flour mixture with 1 1/2 cups frozen blueberries and mix into the muffin batter. Mix by hand just to combine.
Scoop batter into a lined muffin pan. Put the muffins in the oven, set timer to 20 minutes and increase the temperature to 400 degrees F.