I substituted honey for the maple syrup, they were just the right texture
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).
32 Reviews for Blueberry-Maple Muffins
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.
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.
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.
Made it tonight...love the texture of the muffins but needed a bit of sweetness to it.