"Real blueberries and Hodgson Mill's stone-ground, whole wheat flour make for a delicious blueberry muffin. Nutritious and easy to prepare, these quick-baking muffins include our Milled Flax Seed, rich in Omega-3 oils (450 mg per serving!), making this wholesome family favorite even better."
- 3 tablespoons of splenda
- 4 teaspoons of olive oil
- 1 cup + 2 tablespoons of almond milk
- 1 egg
The recipe said it makes 9-10 muffins, but I was able to make 12 good size muffins.
I lined my cupcake pan with cupcake holders so I would have an easy clean up.
Bake for 16 minutes.