Blueberry Flaxseed Muffins

• FOR THE MUFFINS:
• 2 cups All Purpose Flour Or Wheat Flour
• 1/2 cups Flaxseed Meal
• 2 teaspoons Baking Soda
• 2 teaspoons Baking Powder
• 1 teaspoon Salt
• 2 cups Dark Brown Sugar
• 1 whole Large Egg
• 1/2 cups Sour Cream
• 1 cup Butter (1 Stick Softened) Or Shortening
• 2 cups Fresh Blueberries
• _____
• FOR THE ICING (optional):
• 2 cups Powdered Sugar
• 2 Tablespoons Butter, Melted
• 1 teaspoon Vanilla
• 1 Tablespoon Milk

1. Preheat oven to 350 degrees F
2. Mix all dry ingredients (except sugar) together and set aside. Mix brown sugar, egg, sour cream and butter/shortening together in a mixer until smooth. Add in the dry ingredients a little at a time to the wet ingredients. Don't not over mix. Gently fold in the blueberries.
3. Spray two muffin (12 count) pans with non-stick spray or use paper cups. The best way I have found to scoop the muffin mixture into the pan is to use a standard ice cream scoop. It is the perfect amount in each scoop.
4. Bake at 350 degrees for 20-25 minutes. Check with a toothpick, cook time may vary. Let cool a few minutes before trying to remove the muffins from the pan.
5. Yields 24 muffins or 12 mini loaves or 4 standard size loaves.
6. If they are not sweet enough for you, make the Powdered Sugar Icing and drizzle on muffins before serving.
7. To make the icing: Combine powdered sugar, butter, vanilla and milk & mix until smooth.
8. Enjoy!
9. Enjoy!

muffins, flour, baking soda, baking powder, salt, brown sugar, egg, sour cream, butter, fresh blueberries, icing, powdered sugar, butter, vanilla, milk

Taken from tastykitchen.com/recipes/breads/blueberry-flaxseed-muffins/ (may not work)