Blueberry Lemon Muffins

After my husband got called out to plow snow tonight, I got an itching to do a little baking because my attempt to spend the day scrapbooking failed when I ran out of glue tape about an hour into it. I'm a better baker than scrapbooker, so in the end it all worked out for me. The recipe I came up with is an absolute winner and is even on the healthier side! Here they are, Blueberry Lemon Muffins...can I hear a YUM!

For this recipe I wanted to make some larger muffins as well as some regular sized ones. You can see the difference in the picture above. I will be sure to post separate baking times so you can do either way confidently.

Ingredients:
*2 eggs
*1 cup sugar
*1/2 cup oil (I used vegetable oil)
*1/2 tsp almond extract
*1 tsp lemon extract
*1-6 oz container Greek lemon yogurt (I used Chobani)
*1 2/3 cup flour
*1/3 cup ground flax seed meal
*1/2 tsp salt
*1/2 tsp baking soda
*1 1/2 cups blueberries (I used frozen, simply because they are easier to handle)

Directions:
*Preheat oven to 400 degrees. Grease muffin tins or line with baking cups.
*Mix eggs together and gradually add in sugar, then oil.
*Mix in the almond and lemon extracts.
*In a separate bowl, combine flour, ground flax seed, salt, and baking soda.
*Alternate adding small amounts of dry ingredients and greek yogurt to the egg mixture until all of it is combined together.
*Carefully fold in blueberries. Batter will be thick and somewhat sticky.
*Spoon batter into muffin tins, filling them roughly 2/3 full. If you want larger muffins, but don't have a large muffin tin, you can use 4 oz ramekins, which is what I used.
*Bake regular sized muffins in preheated oven for 20 minutes, or until a toothpick comes out clean from center. Bake large muffins or ramekins for 35-40 minutes; check with toothpick.

The above picture is a close up of the large muffins I made. The tops got a super nice golden color, but the rest of the muffin is so moist and delicious. I like the larger muffins because of these two reasons alone. You can also make mini sized muffins; just reduce bake time. I would begin checking them after 10 minutes.

These muffins are seriously so easy and so delicous. I've never tried Greek yogurt until tonight, and I actually really like the lemon kind I used in this recipe. The lemon flavor comes out so nicely and pairs wonderfully with the blueberries and almond extract. I didn't start using almond extract until a couple months ago, and I have to say, it's my new favorite ingredient. It makes almost everything I bake taste better! I've been trying to cook healthier, so this was my first attempt to actually BAKE something that was a little healthier as well. By using the Greek yogurt and substituting some of the flour with ground flax seed, I think I accomplished my goal. I hope you give this recipe a try; happy baking :)