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Blueberry-Maple Muffins

Summer 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.9 (281 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

10/19/2014

These were not good

Comments
11/11/2013
Anonymous
Canola oil is NOT healthy

Canola oil is so unhealthy. How can it be put into a so called healthful recipe?

Comments (2)

11 comments

Anonymous wrote 45 weeks 15 hours ago

I used grape seed oil.

I used grape seed oil. Turned out great.

Anonymous wrote 49 weeks 4 days ago

You can just substitute for a

You can just substitute for a healthy oil such as sunflower, olive oil, coconut oil or just use organic canola oil.

08/10/2013
Anonymous
Good healthy muffin

I used all white-whole wheat flour instead of a mix, and topped with maple sugar. Next time I may try a oatmeal crumb top w/ maple sugar

Comments
06/28/2013

I replaced the maple syrup with agave nectar. The muffins taste great but I'm still missing something. Maybe it's the maple syrup; I'm thinking of adding walnuts and wheat germs next time I make them. I also think more flaxseeds would be a good idea. Regardless, my husband loves them!

Comments
04/14/2013
Best ever

My husband and I think these are the best blueberry muffins we have ever had, plus they are healthy and guilt-free!

Delicious and healthy
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