Whole-wheat flour and flaxseeds give these maple syrup-sweetened blueberry muffins a delicious, nutty flavor. Compared to a traditional version of the recipe, they have four times the dietary fiber and substitute healthful monounsaturated fat (canola oil) for saturated fat (butter). Source: EatingWell Magazine, Summer 2004

Patsy Jamieson
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.

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  • 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.

  • 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.

  • 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.

Tips

Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.

Nutrition Facts

209 calories; total fat 8.2g 13% DV; saturated fat 0.9g; cholesterol 32mg 11% DV; sodium 205mg 8% DV; potassium 177mg 5% DV; carbohydrates 30.4g 10% DV; fiber 3.3g 13% DV; sugar 12g; protein 5.3g 11% DV; exchange other carbs 2; vitamin a iu 70IU; vitamin c 3mg; folate 15mcg; calcium 92mg; iron 1mg; magnesium 41mg; thiaminmg; added sugar 9g.

Reviews (34)

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34 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 3
Rating: 5 stars
07/21/2017
I made these for the first time and both my husband and I thought they were terrific. The texture and sweetness were just right for a muffin. We prefer muffins that are distinct from mini cakes. The orange zest and light caramel note from the maple syrup made for very flavorful muffins. (I used dark grade robust flavor syrup.) I made three small changes: I used whole wheat pastry flour; almond meal in place of the ground flaxseed (I didn't have flaxseed on hand); and added 2 tablespoons of melted butter to the 1/4 cup oil as I like butter in my baked goods and was concerned that the amount of fat was a little too minimal for my tastes. This recipe is going into my permanent file. Read More
Rating: 1 stars
10/19/2014
These were not good Read More
Rating: 1 stars
11/11/2013
Canola oil is NOT healthy Canola oil is so unhealthy. How can it be put into a so called healthful recipe? Read More
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Rating: 4 stars
08/10/2013
Good healthy muffin I used all white-whole wheat flour instead of a mix and topped with maple sugar. Next time I may try a oatmeal crumb top w/ maple sugar Read More
Rating: 3 stars
06/28/2013
I replaced the maple syrup with agave nectar. The muffins taste great but I'm still missing something. Maybe it's the maple syrup; I'm thinking of adding walnuts and wheat germs next time I make them. I also think more flaxseeds would be a good idea. Regardless my husband loves them! Read More
Rating: 4 stars
04/14/2013
Best ever My husband and I think these are the best blueberry muffins we have ever had plus they are healthy and guilt-free! Pros: Delicious and healthy Cons: None Read More
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Rating: 4 stars
02/04/2013
Yum! I substituted honey for the maple syrup they were just the right texture Pros:.great texture not too sweet Read More
Rating: 4 stars
10/28/2012
A Good Light Snack Since discovering this recipe I have made it about 4 times within 1 month. Despite many other comments indicating these muffins aren't so great my husband and I really enjoy them. Instead of flaxseeds I use natural wheat bran it's what I have in my cupboard right now. I left out the orange zest but added an extra tablespoon of orange juice to the recipe (so 2 tbsp. went in). I used frozen blueberries instead of fresh ones. In efforts to make the recipe a little sweeter instead of using only 1/2 cup maple syrup I put 3/4 cups. I do not sprinkle the tops with sugar. I like how these muffins are very low in sugar yet high in fiber. Pros: Lots of blueberries Cons: Lacks in sweetness but still good! Read More
Rating: 4 stars
10/14/2012
Did anyone try using 1 cup of maple syrup instead of the called for 1/2 cup to make it sweeter? I'm going to try this. Read More
Rating: 1 stars
09/20/2012
Bland even with added sugar I followed all the directions but did add a 1/4 cup of white sugar as some other reviewers suggested. These are horribly bland. The only time you get any flavor is when you hit a blueberry. Will not make again. Cannot taste the maple syrup either. Pros: Healthy Cons: Tasteless Read More
Rating: 3 stars
08/25/2012
Made it tonight...love the texture of the muffins but needed a bit of sweetness to it. Read More
Rating: 4 stars
08/06/2012
Made these today they turned out great used a bit more flax seed and fresh squeezed orange juice. My kids loved them. I will make them again! Read More
Rating: 2 stars
06/29/2012
These were very blah - they definitely needed at least 1/2 to 3/4 cup of sugar or sugar substitute added. The sweetness seemed to be the only thing lacking. I tried & agree with putting some butter & maple syrup on muffins made all the difference. Read More
Rating: 2 stars
06/21/2012
FIRST TIME BAKER When I am baking I try to do everything exactly so step by step. There is no step for adding the eggs maple or vanilla and when I had mixed in all the ingredients my sister looks at me and said You for got the eggs we laughed but the finish product I did't taste right and I ended up doing it all over again. Pros: It is very healthy for you and great to give to everyone for morning snack. Cons: All ingedients are not listed in Steps for cooking Read More
Rating: 4 stars
05/20/2012
Make a crumble! In a small bowl mix 1 1/2 tablespoons granulated sugar 1 tablespoon whole wheat flour and about 4 tablespoons (around) of rolled oats. Then put in a dash of canola oil until the mixture is a little dryer than a paste. Sprinkle over muffins and bake for the normal time. Enjoy! They're really good like th is and kids love them! Pros: Adds fiber in the rolled oats makes a classic fresh Read More
Rating: 2 stars
05/20/2012
Well I didn't like the use of maple syrup it was difficult to mix with the eggs I prefer demerara or moscovado sugar it mixes into a nice aromatic cream. Someone mentioned the conversion from 1/5 cup to spoons thanks! I have never seen a 1/5 measure cup. I used frozen cranberries and turned out well. Pros: can substitute blueberries for any other similar fruit Cons: the maple syrup Read More
Rating: 2 stars
03/09/2012
Nothing special I used frozen blueberries and buttermilk powder. My buttermilk powder says to use 1 cup water 1/4 cup powder for 1 cup buttermilk but this makes the batter too liquidy. Reducing the water to 3/4 cup would have been better. I didn't find that these muffins to be as awesome as some of the other commenters pretty average really. In case anyone else only has pre-ground flaxseed I found that 1/5 cup flaxseed yields about 6 Tablespoons ground flax seed. Pros: Easy to prepare Cons: Better blueberry muffin recipes elsewhere should give the ground flax seed equivalence. Read More
Rating: 5 stars
03/06/2012
incredible flavor! The combination of cinnamon and the maple syrup the orange juice and zest-my house smells wonderful! And these taste incredible! My husband loves them too and he never used to like whole wheat in anything! They are very moist and tender! Pros: healthy easy delicious Read More
Rating: 3 stars
02/19/2012
This recipe is great with 100% Whole wheat pastry flour not too heavy and tastier and more nutritious than with white flour...I also like it with 100 % Spelt flour..just bake a tad longer if you need to. There is no need to use white flour to bake with. I make ALL my baked goods with whole grain flours!!! KIds love the flavour and it gives them more energy! Read More
Rating: 4 stars
12/22/2011
YUM YUM YUM YUM! These muffins came out perfect! I used fresh blueberries flax meal milk not buttermilk brown sugar not white sugar and lemon instead of orange. My kids and husband loved them!!! The leon zest really adds a yummy zing to the muffins! Read More
Rating: 2 stars
11/03/2011
Maybe my subs didn't work out right? I had ground flaxseed only so I used approx 1/5 cup. I also didn't have pure maple syrup just regular syrup on hand. Perhaps this combo is the reason my muffins didn't really have any sweetness at all our 6 year AND my husband ate theirs dipped in syrup just to get them down.:( Guess I'll be eating the whole batch! Cons: Too dense and not very sweet at all... Read More
Rating: 5 stars
10/30/2011
Iam gonna try it today with frozen blueberries coz Idont have fresh berries right now moreover they are very expensive in OMAN -WISH THEY WERE MORE AFFORDABLE HERE Read More
Rating: 5 stars
10/30/2011
I used frozen mixed berries and added 1 T more orange zest than the recipe called for - it was fantastic! Just sweet enough to feel like you're eating something good for you moist and chewy. I'm going to make these on the weekends and take them to work for breakfast during the week...yum!!! Read More
Rating: 5 stars
10/30/2011
My 2 girls are claiming these muffins awesome! the texture is great and frozen blueberries worked out wonderfully. I did however completely space the sugar...but no matter..the kids don't mind. Thanks. I will be making these again. Read More
Rating: 5 stars
10/30/2011
Delicious!! I skipped the sugar on top and these muffins were still so tasty. Read More
Rating: 5 stars
10/30/2011
I would so love to try these but I don't have a grinder. I do keep milled flaxseed on hand always. Can someone tell me what amount I'd use if the flaxseed is already ground/milled? Thank you so much! http://www.facebook.com/shannahall Read More
Rating: 5 stars
10/30/2011
Just made a batch of them for Monday's breakfast and they turned out moist and dense. I grated the zest of 1 orange and used 1 cup of fresh berries and 1/2 cup of frozen blueberries and it turned my batter purple! The end result still turned out yummy and delicious though (and still brown and crusty with the sugar on the top). Read More
Rating: 5 stars
10/30/2011
Yum! These were hearty and satisfying for breakfast. I threw in a little extra ground flaxseed meal walnuts and used frozen mixed berries without any trouble. The orange zest is a great addition! Will make again for sure! Read More
Rating: 5 stars
10/30/2011
These were delicious! I used the dry buttermilk and didn't mix it well. Taste is fine but a few clumps in finished muffin. I will know for next time! (= Read More
Rating: 5 stars
10/30/2011
Absolutely delicious! They puffed up and browned beautifully looks like they were from a bakery! I had no oranges unfortunately so subbed lemon instead. Very yummy will definitely use again! I added some chia seeds as well for a bit more fiber really good! Thanks for the great recipe! Allison Grande Prairie Alberta Read More
Rating: 5 stars
10/29/2011
Okay Okay Are you ready for this?! I forgot the sugar and they tasted great! After my first bite I thought..."Something is missing." Then I realized that I forgot the sugar. The natural sugars in the blueberries and orange juice was enough. Read More
Rating: 5 stars
10/29/2011
awesome with frozen blueberries(cheaper) and i switched the flours to more white for my kids. they devoured them! Read More
Rating: 5 stars
10/29/2011
Amazingly easy to veganize I loved loved loved this recipe. I wanted to make it vegan so I replaced the eggs with apple sauce used all wheat unbleached flour used vegan omega3 canola oil replaced orange zest with lemon zest and replaced the buttermilk with almond milk). They came out perfectly. Pros: easy delicious Read More