I’ve been using the same blueberry muffin recipe since Mrs. Fitzgerald’s 8th Grade Cooking class at Watertown Junior High School in Watertown, New York. Today I decided to alter the good ole recipe and make it a little bit healthier. Honestly I’ve just been looking for ways to use up some of this ground flax seed meal and brewers yeast that I have on hand from making lactation cookies. I’m happy with how they turned out so I decided to share the recipe with you.
• 1 cup oatmeal
• 1 1/4 cups all-purpose flour
• 1/2 cup sugar
• 3/4 cup ground flax seed meal
• 2 tbsp brewers yeast*
• 1 tbsp local honey
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup milk
• 1/4 cup vanilla Greek yogurt [this is my egg substitute]
• 1 cup blueberries
Preheat oven to 400.
Mix all dry ingredients into a bowl.
Mix in wet ingredients.
Fold in blueberries. [be sure not to over stir your batter, you want it to be lumpy].
Using a 12 count muffin, add paper liners and fill the tin with the batter.
Bake 18-22 minutes or until golden brown.
*brewers yeast is optional and is a great additive for breastfeeding mamas.