Ingredients
- 1 cup blueberries
- 3 cups whole wheat flour, divided
- ⅔ cup ground flax seed
- ¾ cup sugar
- 2 tsp. baking powder
- 2 tsp. baking soda
- 1⅓ cups plain, low-fat yogurt
- ½ cup canola oil
- 2 Tbsp. lemon zest
- ⅓ cup lemon juice
- ½ cup egg substitute
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Instructions
- Preheat oven to 375ºF.
- Toss blueberries with 2 teaspoons of the flour and set aside.
- In separate bowl, stir together remaining flour, flax, sugar, baking powder, and baking soda.
- Whisk together yogurt, oil, lemon zest, lemon juice, and egg substitute. Pour into dry ingredients and stir just until moistened. Gently fold in blueberries.
- Divide batter into 24 papered muffin cups. Bake until muffins are golden brown (18-20 minutes).