Blueberry Flax Muffins

I adapted this recipe from Flax'N Apple Muffins on the side of Hodgson Mill ground flax seed box. The muffins came out delicious. I was impressed. I have to look for more recipes from their website. I love that they have the same amount of flour as fruit (1 1/2 cups each) plus 1/4 cup of flax. The muffins are very lightly sweetened with Agave nectar.



Ingredients

• 1/4 cup ground flax seed


• 3/4 cup wholewheat flour


• 3/4 cup all purpose flour


• 2 teaspoon baking powder


• 1/2 teaspoon baking soda


• 1/4 teaspoon salt


• 1 egg


• 3 tablespoons light tasting olive oil


• 1/2 cup milk


• 1/4 cup Agave nectar
  
• 1 1/2 cups frozen blueberries - unthawed (I used frozen wild blueberries from Trader Joe's.)

1. Preheat the oven to 375 degrees. Grease a muffin pan.


2. Whisk flax, wholewheat flour, all purpose flour, baking powder, baking soda and salt together in a clean, dry bowl.


3. In a separate bowl, whisk egg, oil, milk and Agave nectar together until well blended.


4. Stir the wet ingredients onto dry with no more than 10 strokes. Fold in blueberries.


5. Drop by tablespoon onto prepared muffin pan. Bake for 18 minutes. Let cool for a minute in the pan. Remove from the pan and let cool on a cooling rack.