Multigrain Blueberry Muffins

Great Recipe passed along by my sister - Thanks, Amy.


1 1/4 C whole wheat flour, spooned & leveled
1 C old fashion rolled oats
1/4 C flaxseed meal
1/4 C pecans (I didn't use nuts in mine)
1 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt (I used TJs sea salt)
1 C plain non fat yogurt
1/2 C packed light brown sugar
3 Tsp unsalted melted butter
1 T grated orange zest, plus 1/4 C orange juice
1 lg egg
1 tsp pure vanilla extract
2 C fresh blueberries or one 8-oz bag frozen blueberries.

Preheat oven to 375 degrees. Line 12 cup muffin pan with paper liners. In a food processor, process flour, oats, flaxseed meal, pecans, baking powder, baking soda, and salt until finely ground.In a large mixing bowl, whisk together yogurt, sugar, butter, orange zest & juice, egg, and vanilla. Add the flour mixture & mix until incorporated. Fold in blueberries.Divide the batter evenly among the muffin cups.
Bake until tooth pick inserted in the center comes out clean, 22-25 mins.

Muffins will keep at room temp for 3 days, and in freezer for 1 month - warm in mircowave 1-2 mins