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.
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
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