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Blueberry-Maple Muffins

Summer 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.9 (265 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

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).

Comments
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!

http://www.facebook.com/shannahall

Comments
04/16/2010
Anonymous

Delicious!! I skipped the sugar on top and these muffins were still so tasty.

Comments
04/05/2010
Anonymous

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.

Comments
04/03/2010
Anonymous

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!!!

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