- 2 cups whole-wheat flour
- 1/4 cup ground flax meal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter (at room temperature)
- 1/2 cup light brown sugar
- 2 large eggs
- 3/4 cup buttermilk
- 1/2 cup plain Greek yogurt
- 1 tablespoon vanilla
- 1 tablespoon lemon zest
- 1 1/2 cups fresh blueberries
Pre-heat oven to 350˚.
Mix together first five dry ingredients and set the mixture aside. In a separate bowl, beat 4 tablespoons room-temperature butter with brown sugar until creamy. Add 2 large eggs one at a time, beating well after each addition. Add buttermilk, yogurt , vanilla and lemon zest. Mix again until well blended. It’s alright if the batter looks a bit curdled. Add the flour mixture, beating on low speed just until the batter is smooth.
Gently fold in blueberries by hand until well mixed. Grease a muffin tin or use liners. Scoop the batter into the prepared muffin cups, using a heaping 1/4 cup for each; a muffin scoop works well here. Sprinkle each muffin with a bit of coarse sugar, such as raw/turbinado, if desired.
Bake at 350˚ for 20-25 minutes, or until a cake tester/toothpick comes out clean when inserted into the center.
Remove from the tin and place on cooling rack to avoid steaming the bottoms of the muffins.