Blueberry-Maple Muffins

From EatingWell: Summer 2004, The Essential EatingWell Cookbook (2004)

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! "

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28 Reviews for Blueberry-Maple Muffins

08/02/2010

kbufano

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! (=

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11 comments

kandc.mc wrote 1 year 37 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.

06/28/2010

dana.wilkinson

Yum! These were hearty and satisfying for breakfast. I threw in a little extra ground flaxseed meal, walnuts and used frozen mixed berries without any trouble. The orange zest is a great addition! Will make again for sure!

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05/30/2010

Anonymous

Just made a batch of them for Monday's breakfast and they turned out moist and dense. I grated the zest of 1 orange and used 1 cup of fresh berries and 1/2 cup of frozen blueberries and it turned my batter purple! The end result still turned out yummy and delicious though (and still brown and crusty with the sugar on the top).

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05/23/2010

Anonymous

I would so love to try these, but I don't have a grinder. I do keep milled flaxseed on hand, always. Can someone tell me what amount I'd use if the flaxseed is already ground/milled?

Thank you so much!

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