Advertisement

Blueberry-Maple Muffins

Summer 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.9 (268 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).



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

31 Reviews for Blueberry-Maple Muffins

06/29/2012

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.

Comments
06/21/2012
Anonymous
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.

It is very healthy for you and great to give to everyone for morning snack.
Comments
05/20/2012
Anonymous
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!

Adds fiber in the rolled oats, makes a classic fresh
Comments
05/20/2012
Anonymous
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.

can substitute blueberries for any other similar fruit
Made with cranberries
Comments
03/09/2012
Anonymous
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.

Easy to prepare
Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

20 minute dinner recipes
Advertisement
more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner