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.
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!
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!
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
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.
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
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
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
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.
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
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!
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!
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...
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!!!
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.
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
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).
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!
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
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.
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