Blueberry Muffins

I have a little someone who LOVES blueberry's! I wanted to make some blueberry muffins for her. Of course i wanted to sneak a few healthy ingredients. I am still trying to learn how to replace some of the "bad" ingredients with "good ingredients when I bake. It seems to be more complicated then when you are cooking a dish and substitute :bad" with "good".
I replaced the milk with nonfat Greek yogurt and added flax seed. I should have added whole wheat flour but did not want to throw off the little lady that much with the taste.
Well. the muffins were a big hit with her and I'll be whipping up a batch again this week!




5 tablespoons unsalted butter ,softened
1/2 cup sugar
1 large egg
3/4 cup Non fat Greek Yogurt
1 1/2 cups all-purpose flour
1/3 cup flax seed
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup blueberries organic frozen

Preheat oven to 375°F. Line a muffin tin with 10 paper liners or spray each cup with a nonstick spray. Beat butter and sugar with an electric mixer until light and fluffy. Add egg and beat well, then yogurt and zest. Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter. Mix until combined. Sift remaining dry ingredients into batter and mix just until the flour disappears. Gently fold in your blueberries. The dough will be quite thick (and even thicker, if you used a full-fat Greek-style yogurt), closer to a cookie dough, which is why an ice cream scoop is a great tool to fill your muffin cups. You’re looking for them to be about 3/4 full, nothing more, so you might only need 9 instead of 10 cups. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean.

Adapted from: Smitten Kitchen