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!
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).
31 Reviews for Blueberry-Maple Muffins
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!
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!
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!
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.