Zutaten für Blueberry Lemon Flax Muffins
- White Flour
- Graham Flour
- Ground Flax Seeds
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 large egg
- Vegetable Oil
- 1 ½ cups fresh or frozen blueberries
- Lemon Extract
- Buttermilk
- ½ cup granulated sugar + extra for sprinkling
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Zubereitung von Blueberry Lemon Flax Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the dry ingredients: 1 ½ cups all-purpose flour, ½ cup ground flaxseed, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, and ½ cup granulated sugar.
- In a separate bowl, whisk together the wet ingredients: 1 cup milk (dairy or non-dairy), ¼ cup melted unsalted butter, 1 large egg, 1 tablespoon lemon zest, and 1 tablespoon lemon juice.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix. The batter will be thick.
- Fold in 1 ½ cups fresh or frozen blueberries.
- Fill the muffin cups ¾ full.
- Sprinkle a pinch of coarse sugar over each muffin.
- Bake for 10 minutes, then rotate the pan and bake for another 8-10 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
9g
Fat
3g
Carbs
4g
