Monday, April 29, 2013

Blueberry Muffins with Yogurt and Flaxseed

My son and I made these muffins together one early morning and they were such a treat.  We substituted whole white wheat flour and added ground flaxseed and wheat germ to up the nutrition value and they were a delicious breakfast that I felt good about serving.   The kids are a little persnickety about "healthy" whole wheat versions of things like pancakes, but these passed the test and they devoured them.  They still have a good bit of sugar in them, but at least they are perfectly portioned so they can have one with a banana or pear to round out their meal.

Blueberry Muffins with Yogurt and Flaxseedmakes 10-12 muffins

2 eggs
1 1/4 cups sugar
1/2 cup canola oil
1/2 teaspoon vanilla
1 cup plain yogurt
1 cup all purpose flour
1 cup whole white wheat flour
1 tablespoon flaxseed
1 tablespoon wheat germ
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 C fresh or frozen blueberries tossed with 1 tbsp flour

For the Crumb Topping:
1/4 cup brown sugar
1/2 cup flour
2 tablespoons butter, cut into small pieces
1 tsp ground cinnamon

Preheat oven to 375°F.  Whisk the eggs, sugar, oil, vanilla, and yogurt in a large bowl.  In a sperate bowl combine the dry ingredients and whisk together to get out any lumps.  Add dry ingredients to wet ingredients and stir to combine, do not overmix.  Toss frozen blueberries with a tablespoon of flour and gently fold into the batter.  Spoon batter into prepared muffin tins or tin lined with muffin cups.  Combine crumb topping ingredients in a small bowl and mix with fingers or a fork until sandy.  Generously sprinkle on each muffin and then bake for 20-25 minutes.  Muffins are done when a toothpick inserted into the center comes out clean.

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