Cathy's Homemade Blueberry Flax Muffins

Blueberry Flax Muffins 1 Last weekend I got to head up to the cabin to hang with a few friends in the peace and quiet of the northwoods of Wisconsin.

I just love it up there.  I mean, look at it!  We caught the lake mid-freezing.  Isn't that cool?  It was coooold up there, but so lovely.  A perfect place to not do much of anything.

Winter Lake

Well... not much of anything - except see the Hunger Games Catching Fire movie... and then Pitch Perfect (my new favorite stupid movie! I can't stop listening to acapella! ACA-WHA?!)... and then another movie that none of us really wanted to watch (and whose title I can't even think of at the moment and it doesn't much matter because it wasn't good in hardly any respects, but we just HAD to find out how it ends, ya  know?).

It was a movie watching kind of weekend, which was so needed and wonderful!

When we weren't watching movies, we were eating, or cooking (so that we could eat).  And lucky for us, Cath had done some cooking, too!  Enter these lovely scrumptious blueberry flax muffins:

Blueberry Flax Muffins 4

The cool thing about these blueberry flax muffins are that the flax came straight from the garden.  I cannot wait to get up there so I can take some more pics and show you a little more about how this all came to be.  I am kind of in awe of my parents for being sooo healthy and on the cusp of a trend like eating flax enough to both grow it in our garden and then make something from it.

Blueberry Flax Muffins 2

I'm guessing most people just buy it from a bag at the grocery store.  That's cool and all.  But growing it yourself, and then adding it to homemade blueberry muffins?!  Man, that's at least 10 points on the 'uber-healthy' scale.  Which is a great thing on this Thanksgiving week.

Blueberry Flax Muffins 3

Might help balance out that Halloween candy I'm still working through!  Ahem.

Blueberry flax muffins
Author: The Cabin Garden
Serves: 24
Makes 2 dozen delicious and healthy Blueberry Flax Muffins!
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup flax meal
  • 1 cup oats
  • 2/3 cup honey
  • 1 T baking powder
  • 1 teaspoon baking soda
  • 1/4 tsp salt
  • 2 cups vanilla low-fat yogurt
  • 1/2 cup skim milk
  • 3 T grape seed or almond oil
  • 2 tsp vanilla
  • 1 egg
  • 1 & 1/2 cups blueberries
  1. Preheat oven to 400 degrees
  2. Mix first 7 ingredients together in a large bowl
  3. Make a well in the middle
  4. Combine yogurt, milk, oil, vanilla, egg in a 2nd bowl and and whisk together
  5. Add yogurt mixture to flour mixture until just moistened
  6. Fold in blueberries
  7. Spoon 2 T in each prepared muffin cup coated with cooking spray or paper cups
  8. Prepare streusel: 1/4 cup flour, 1/2 cup slivered almonds (optional)
  9. T brown sugar, 1 T melted butter. Sprinkle evenly over batter
  10. (I usually double this and put generous top-offs)
  11. Bake at 400 for 15 minutes or until the center springs back upon touch. Cool in pans 10 minutes or on wire rack. These freeze well, too!