Blueberry-Maple Muffins Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1/4 cups - whole flaxseeds
  • 1 cups - whole wheat flour
  • 3/4 cups - all-purpose flour, plus 2 tablespoons
  • 1 1/2 teaspoons - baking powder
  • 1 teaspoons - ground cinnamon
  • 1/2 teaspoons - baking soda
  • 1/4 teaspoons - salt
  • 2 - large eggs
  • 1/2 cups - pure maple syrup
  • 1 cups - nonfat buttermilk
  • 1/4 cups - canola oil
  • 2 teaspoons - freshly grated orange zest
  • 1 tablespoons - orange juice
  • 1 teaspoons - vanilla extract
  • 1 1/2 cups - fresh blueberries
  • 1 tablespoons - sugar
  • Directions:

    1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.

    2. Grind flaxseeds in a spice mill (such as a clean coffee grinder) or dry blender. Transfer to a large bowl. Add whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt; whisk to blend. Whisk eggs and maple syrup in a medium bowl until smooth. Add buttermilk, oil, orange zest, orange juice and vanilla; whisk until blended.

    3. Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula just until moistened. Fold in blueberries. Scoop the batter into the prepared muffin cups. Sprinkle the tops with sugar.

    4. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly.

    Brief Description

    Whole-wheat flour with flaxseeds adds a delicious, nutty flavor to these maple syrup-sweetened blueberry muffins.

    Main Ingredient:

    flour

    Category:  Quick Breads

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 25 min

    Notes

    Compared to a traditional version, these have 4 times the dietary fiber and substitute healthful monounsaturated fat (canola oil) for saturated fat (butter).

    Per muffin :208 Calories; 8 g Fat; 1 g Sat; 4 g Mono; 36 mg Cholesterol; 31 g Carbohydrates; 6 g Protein; 3 g Fiber; 184 mg Sodium; 149 mg Potassium
    2 Carbohydrate Serving
    Exchanges: 1 starch, 1/2 other carbohydrate, 1 1/2 fat

    Posted By:

    CHL

    Posted On:

    July 26, 2014

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