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.
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
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.
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!
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.
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.