Blueberry-Maple Muffins

Summer 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.8 (320 votes)

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).

"awesome with frozen blueberries(cheaper) and i switched the flours to more white for my kids. they devoured them! "

32 Reviews for Blueberry-Maple Muffins

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.

easy, delicious

awesome with frozen blueberries(cheaper) and i switched the flours to more white for my kids. they devoured them!


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.


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!

Grande Prairie, Alberta


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! (=

Comments (1)

11 comments wrote 4 years 42 weeks ago

Try adding the dry buttermilk with the dry ingredients, mix it well. Then add the water with the other liquid ingredients. That seems to make it easier to mix and eliminate the clumps.

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