2 tablespoons flax seed, toasted
2 large egg whites + 1 large egg
1/3 cup packed brown sugar
1/4 cup oil
1/4 cup Meyer Lemon juice
1 tablespoon honey
1 teaspoon finely grated Meyer Lemon zest
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1 3/4 cups all purpose flour
1 1/2 cups blueberries
Heat oven to 350 degrees F. Coat a 12-cup muffin pan with cooking spray.
Grind flax seed until finely ground.
In a large mixing bowl, whisk together ground flax, egg whites, egg, brown sugar, oil, lemon juice, honey, lemon zest, vanilla, baking powder, baking soda and salt until well combined. Whisk in milk and flour until just combined; stir in blueberries until combined.
Divide batter into muffins cups. Sprinkle with about 2 tablespoons raw sugar, if desired. Bake 16-18 minutes or until golden brown and well risen. Cool 10 minutes before transferring muffins to wire racks to cool.
Makes 12 muffins