High Fructose Corn Syrup Free Blueberry Muffins
Total time42 min
Prep time15 min
Cook time22 min
5.0(19)
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Learn more →Ingredients
12 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the batter
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup plain whole-milk yogurt
- ½ cup whole milk
- ⅓ cup neutral oil (such as canola oil or vegetable oil)
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen blueberries
- 1 tbsp all-purpose flour
For topping
- 1 tbsp coarse sugar (optional)
Instructions
- 1
Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
- 2
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners.
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