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Blueberry-Maple Muffins

Summer 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.9 (286 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! "

32 Reviews for Blueberry-Maple Muffins

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!!!

Comments
03/26/2010
Anonymous

Iam gonna try it today with frozen blueberries coz Idont have fresh berries right now moreover they are very expensive in OMAN -WISH THEY WERE MORE AFFORDABLE HERE

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