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).
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
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!
Delicious!! I skipped the sugar on top and these muffins were still so tasty.
My 2 girls are claiming these muffins awesome! the texture is great and frozen blueberries worked out wonderfully. I did however completely space the sugar...but no matter..the kids don't mind. Thanks. I will be making these again.
I used frozen mixed berries and added 1 T more orange zest than the recipe called for - it was fantastic! Just sweet enough to feel like you're eating something good for you, moist and chewy. I'm going to make these on the weekends and take them to work for breakfast during the week...yum!!!