Blueberry-Maple Muffins

Blueberry-Maple Muffins

33 Reviews
From: EatingWell Magazine, Summer 2004

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).

Ingredients 12 servings

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Original recipe yields 12 servings
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  • ⅓ cup whole flaxseeds
  • 1 cup whole-wheat flour
  • ¾ cup plus 2 tablespoons all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup pure maple syrup
  • 1 cup nonfat buttermilk, (see Tip)
  • ¼ cup canola oil
  • 2 teaspoons freshly grated orange zest
  • 1 tablespoon orange juice
  • 1 teaspoon vanilla extract
  • 1½ cups fresh blueberries
  • 1 tablespoon sugar


  • Active

  • Ready In

  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.
  • 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 information

  • Serving size: 1 muffin
  • Per serving: 209 calories; 8 g fat(1 g sat); 3 g fiber; 30 g carbohydrates; 5 g protein; 15 mcg folate; 32 mg cholesterol; 12 g sugars; 9 g added sugars; 70 IU vitamin A; 3 mg vitamin C; 92 mg calcium; 1 mg iron; 205 mg sodium; 177 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, ½ other carbohydrate, 1½ fat

Reviews 33

July 21, 2017
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By: Rieweeg
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.
October 19, 2014
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By: Cindy
These were not good
November 11, 2013
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By: EatingWell User
Canola oil is NOT healthy Canola oil is so unhealthy. How can it be put into a so called healthful recipe?
August 10, 2013
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By: EatingWell User
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
June 28, 2013
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By: ilona.becakova
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!
April 14, 2013
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By: steggs
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
February 04, 2013
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By: EatingWell User
Yum! I substituted honey for the maple syrup, they were just the right texture Pros: .great texture, not too sweet
October 28, 2012
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By: EatingWell User
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!
October 14, 2012
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By: EatingWell User
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.
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