Blueberry Flax Seed Muffins

Preheat the oven to 350 degrees F. Peel and purée the apples in a blender or food processor. Set aside (the mixture will turn brown). Line a 6-muffin tin with large paper cups, and set aside. In a large bowl, mix the flour, flax seed meal, sugar, baking soda, baking powder, salt, and cinnamon. In a separate bowl, combine the milk, eggs, and vanilla. Mix well, and slowly pour the liquid ingredients into the dry ingredients, stirring. When the wet and dry ingredients are combined, add the apple purée and blueberries, and gently stir to combine. Using a measuring cup or scoop, evenly divide the batter between the muffin cups. (They will fill nearly all the way to the top, and because these are gluten-free muffins, they aren't going to rise too much.) Sprinkle the flax seeds on top of each muffin. Bake, uncovered, for 20 to 30 minutes or until a toothpick inserted in the center of the muffin comes out clean. Cool in the muffin tin for 5 to 10 minutes. Looking for more breakfast recipes? Start the day with one of our French toast recipes, easy quiche recipes, or breakfast casserole recipes that feed the whole family.