Blueberry Mini Muffins
flax meal (or ground flaxseed)
dried or fresh blueberries
vitamin C powder
Preheat the oven to 350°. Combine flaxseed, blueberries, wheat germ, nutritional yeast, kelp powder, and vitamin C powder (if using) in a mixing bowl; fold together to combine thoroughly.
Add eggs, yogurt, and oil, and stir again to form a thick batter. Pour into mini muffin pans lined with paper cups until about half full.
Bake for about 25 minutes until firm to touch. Cool thoroughly before serving. Store in an airtight refrigerator for up to a week. The muffins can also be frozen, if desired.