Flaxseed Flour Blueberry Muffins

Name: Flaxseed Flour Blueberry Muffins
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 105g Low-gluten flour; 6g Flaxseed meal; 6g Instant oatmeal; 20g Sugar; 1g salt; 160g milk; 40g Fresh blueberries; 1g Baking powder; 1g baking soda

by Ning wheat

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

A favorite breakfast muffin in the blueberry season. The added flaxseed meal not only supplements dietary fiber, but also has a nutty aroma. The original recipe also has multi-grain powder, I only added oatmeal, and the taste is still very good. There are bursting blueberries in the fluffy pie, which is very enjoyable. It's just as delicious when it's cool to eat. "

Ingredients

Flaxseed Flour Blueberry Muffins

1. Mix the low-gluten flour, soda powder, and baking powder in advance, then add flaxseed powder, oats, salt and sugar.

2. Add milk and mix into a batter that can drip slowly. This amount of milk makes a thick custard and thick muffins. If you like thinner, you can add more milk.

3. Add the washed and drained blueberries.

4. Mix into muffin batter.

5. Don't put oil in the pan, add the batter after heating, the batter is very thick and has poor fluidity, you can use the back of a spoon to push it thinly. The minimum fire in the whole process. Turn it over when it's good enough. It can be stamped midway.

6. The two sides are golden brown, and the edge of the pressed cake is well elastic and it is cooked.

Tips:
This amount can make 5 cakes with a diameter of 7 or 8 cm. Because blueberries will burst, you can wash the pot with warm water when you burn the next pot.