Blueberry Muffins - Redone

Again, a need to preface this recipe. Why are they re-done? Well, after trying to give up refined sugar, I have realized that a limited amount is okay, but in these, I did not want a sugary breakfast treat. I replaced powdered stevia for the sugar. A note: only 1 teaspoon of powdered or liquid stevia is equal to 1 CUP of sugar!!!!

Also, I always add ground flax seed to our baked goodies. Not only can you omit some of the butter, oil, or fat when you do this, but you also get your Omega Fatty Acids! Now, I love butter, and I believe in using real ingredients, so I don't omit the butter fully, I just balance it with flax seed. Note: Flax seed must be ground for your body to absorb all the benefits from this seed.

Remember, have fun with this! Enjoy!!

Ingredients:

5 T unsalted butter, cut into 3 equal pieces

2 C all-purpose flour

1/4 C, or so, of ground flax seed

1/2 t of stevia, powdered or liquid

2 t sugar

1 T baking powder

1T ground cinnamon

1/2 t salt

1 C milk

1 egg

3/4 t vanilla extract

1 C blueberries, rinsed and dried

Directions:

Put the butter pieces in a small saucepan and set over medium heat. Stir with a wooden spoon until melted, 1 to 2 minutes. Using a pot holder, remove the pan from the heat and set the butter aside to cool.

Preheat an over to 375 degrees. Line a standard 12-cup muffin pan with papers liners.

In a medium mixing bowl, combine the flour, flax seed, 1/2 t of stevia, baking powder, cinnamon, and salt. Mix with a table fork.

In a small mixing bowl, combine the milk, egg and vanilla. Using the same fork, beat until well blended.

Add the milk mixture, melted butter and blueberries to the flour mixture. Using rubber spatula, stir gently until the ingredients are just blended.

Spoon equal amounts of the batter into the muffin cups. Sprinkle the 2 teaspoons of sugar evenly over the tops.

Bake the muffins until they are golden and have risen nicely, 18 to 20 minutes.

Remove the muffins from the oven and place them on a wire cooling rack. Let the muffins cool for at least 15 minutes before removing them from the pan. Gently turn the pan over, letting the muffins fall out onto the rack.

Makes 12 muffins.