Blueberry Flaxseed Muffins

Preheat oven to 350 degrees F

Mix all dry ingredients (except sugar) together and set aside. Mix brown sugar, egg, sour cream and butter/shortening together in a mixer until smooth. Add in the dry ingredients a little at a time to the wet ingredients. Don’t not over mix. Gently fold in the blueberries.

Spray two muffin (12 count) pans with non-stick spray or use paper cups. The best way I have found to scoop the muffin mixture into the pan is to use a standard ice cream scoop. It is the perfect amount in each scoop.

Bake at 350 degrees for 20-25 minutes. Check with a toothpick, cook time may vary. Let cool a few minutes before trying to remove the muffins from the pan.

Yields 24 muffins or 12 mini loaves or 4 standard size loaves.

If they are not sweet enough for you, make the Powdered Sugar Icing and drizzle on muffins before serving.

To make the icing: Combine powdered sugar, butter, vanilla and milk & mix until smooth.

Enjoy!

Enjoy!