North Dakota Blueberry Muffins

It’s April 7th and the Crazy Cooking Challenge  hosted by Tina at Mom’s Crazy Cooking is here again!  The Ultimate Blueberry Muffin is the feature for this challenge.

Today I am sharing a recipe from one of my favorite Prairie Moma Ag-Bloggers Katie Pinke.  Katie is a native North Dakota Farmgirl (her Mom blogs about that here) who is a wife, mother to 3, an older sister, friend and mentor.  Katie works for the North Dakota Department of Agriculture and has a true passion for Ag-Advocacy and communication.

I have been following Pinke Post since I started thinking about starting my own blog.  Katie is a truly inspiring person.  She posts about agriculture, community, commitment, family, kids and cooking!  Katie’s roots are strong in heritage and she inspires me with her insight and wisdom.  She often leaves me thinking WOW!  While I am recovering from speechlessness I forward the post to my Mom and Sister.  Katie is that good!

I can’t wait to meet Katie in person, someday.  In the mean time, I will continue to follow her blog, try her recipes, and wonder what she will come up with next to help me be a better person and agvocate.

Blueberry Flax Muffins

Preheat oven to 375* F
Line muffin tins with liners or non-stick spray

1 C Ground Flax-seed
1 C non-fat Milk – I used 1% Milk
1/2 C Plain Greek Yogurt – I used Sour Cream  
1 Egg
3/4 C Brown Sugar, packed
1 tsp Vanilla Extract
1/2 tsp ground Cinnamon
1/2 tsp Lemon Peel powdered or 2 tsp Lemon Zest
2/3 cup Whole Wheat or White Whole Wheat flour
2/3 cup All-Purpose or White Bread Flour
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
1 cup Fresh Blueberries (heaping cup is best) – I chopped frozen blueberries. 
1/4 cup Raw Sugar – I used a Sugar Cinnamon Mixture my friend gave me from Papered Chef

Stir together ground flax-seed and milk in a small bowl and let sit for 10 minutes.

Mix yogurt or sour cream, egg, brown sugar, vanilla extract, cinnamon and lemon zest together until all ingredients are combined.

Add flax milk mixture and beat to combine.

In a separate bowl, sift together whole wheat flour, all-purpose flour, baking soda and baking powder.

Add to flax mixture, mix just to combine.

Fold in blueberries.

Fill each muffin tin about 2/3 full and sprinkle each with a bit of raw sugar.

Bake for 18-20 minutes. Cool for 10 minutes.

I hope you stop by Katie’s blog or at least try these yummy blueberry muffins.

 

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12 Responses to North Dakota Blueberry Muffins

  1. ButterYum says:

    Oooooh – these sound lovely. I like all the healthy ingredients used to make them. Thanks for sharing.

    I hope you’ll stop by and see my CCC selection.

    ButterYum

  2. andi winslow says:

    Your muffins sound delish, and pretty too…… and healthy andi

  3. Robyn, these look wonderful and so healthy! Will have to give this one a try.

  4. Candy C. says:

    Wow, I would have never imagined so many variations could exist for the humble Blueberry Muffin! What a fun challenge! 🙂

  5. These look beautiful and sound so healthy! What a great recipe choice!

  6. Heather says:

    Sounds wonderful!

  7. Jamie @ Cookin' with Moxie says:

    These sound like a healthy rendition of the blueberry muffin – I like it!

  8. Robyn, I am so touched by your kind words. Thank you for your encouragement and reading my blog. Thanks also for trying out and featuring this yummy recipe I love! Keep cooking, sharing and connecting. I can’t wait to meet in person someday also.

  9. Winelady Cooks says:

    I like the addition of flax seed and whole wheat flour. I’ll have to try this. Visit me at CCC#96 when you have a chance.

  10. Little Mommy says:

    Looks fantastic!!!

  11. Meghan says:

    I live in Minnesota but right on the border with North Dakota so the name of your muffins immediately caught my eye. They sound yummy and healthy, have to love when that happens! CCC #9

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