Blueberry Muffins

[missmoses]

Time: 1 hour

2 cups white flour
¾ cup wheat flour
¼ cup ground flaxseed
1 Tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 ¼ stick butter, softened (about 10 Tbsp.)
1 cup sugar
2 large eggs
1 ½ cups blueberry yogurt (or yogurt)
1 tsp. grated lemon peel
½ tsp. cinnamon (optional)
¼ tsp. ground nutmeg (optional)
1 ½ cups fresh berries (blueberries, blackberries)

1. Adjust oven rack to middle-lower part or oven. Preheat oven to 375F
2. Whisk together flour, flaxseed meal, baking powder, baking soda, and salt. Set aside.
3. In large mixing bowl, cream butter and sugar together, beat until fluffy. Add eggs one at a time, beat after each addition. Beat in lemon peel.
4. Beat in half of dry ingredients until just mixed. Beat in 1/3 of yogurt. Beat in half of the remaining dry mix. Beat in ½ of remaining yogurt. Beat in remaining dry mix and then remaining yogurt. Do not overmix.
5. Fold in berries.
6. Spray muffin cups with oil or brush with oil or butter. Pour batter evenly into cups. Bake 25 - 30 minutes until center is done (test with a toothpick).
7. Remove from oven and let cool 5 minutes.

**Source Unknown**