SparkPeople Advertisers Keep the Site Free

4.2 of 5 (65)

Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 136.0
  • Total Fat: 1.7 g
  • Cholesterol: 16.3 mg
  • Sodium: 320.3 mg
  • Total Carbs: 33.2 g
  • Dietary Fiber: 2.5 g
  • Protein: 3.6 g

View full nutritional breakdown of Whole-Grain Berry Muffins calories by ingredient
Report Inappropriate Recipe

Whole-Grain Berry Muffins

Submitted by: CHEF_MEG
Whole-Grain Berry Muffins

Introduction

Raspberry, strawberry, blueberry, blackberry--choose any berry you want. You can't go wrong with these healthy, tasty muffins.
Raspberry, strawberry, blueberry, blackberry--choose any berry you want. You can't go wrong with these healthy, tasty muffins.

Number of Servings: 12

Ingredients

    1 T flax seeds
    1 c berries
    1 c quick oats
    1 c lowfat buttermilk
    1 c whole wheat flour
    1 t baking powder
    1/2 t baking soda
    1 t salt
    1 whole egg
    1/4 c unsweetened applesauce
    3/4 c brown sugar
    1 t vanilla extract


Tips

Strawberries are full of antioxidants and fiber. Buy organic when possible, and when they're in season, freeze them in large batches for use throughout the year. You can use frozen strawberries in this recipe, but thaw them and reserve the juice (use it in a smoothie or add to a glass of water for a treat).
NOTE: Be sure to grind the flax seed to get the full health benefits. Your body can't break down whole flax seeds, and they pass through undigested.


Directions

Preheat oven to 375 degrees. Spray muffin pans with nonstick spray or line with paper liners. Use a clean coffee grinder to roughly grind the flax seeds, trying not to process them into a mealy texture. (You can use pre-ground flax if that's what you have on hand.) Hull (remove the leaves) and chop the strawberries. In a small bowl, combine the oats and buttermilk, and let stand at room temperature for five minutes. In a medium bowl, combine the flour, baking powder, baking soda, and salt. In a large bowl, use a handheld mixer to beat the egg, applesauce, and brown sugar for 3 minutes at medium speed. Add the vanilla and combine. Blend in the oat-buttermilk mixture. Stir in the flour mixture just to combine. Try not to overwork the mixture. Fold in the strawberries. Fill muffin cups 3/4 full and top with a sprinkle of flax seed. Bake 15 minutes or until a toothpick inserted into the center comes out clean.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe


  • Very Good
    10 of 10 people found this review helpful
    Very good & moist. I didn't have buttermilk, so made my own with skim milk & white vinegar. I cut the salt in half, and added more strawberries. I baked mine about 25 minutes. Will definitely make again, and try other fruits in them. Yum !! - 7/13/12

    Was this review helpful?   yes  No

  • Very Good
    8 of 8 people found this review helpful
    I've made these twice now. The second time I decreased the applesauce by a couple of teaspoons and increased the baking time to around 33 minutes. Turned out great! - 11/26/10

    Was this review helpful?   yes  No

  • Very Good
    7 of 7 people found this review helpful
    Pretty good. I had used about a quarter cup more strawberries, but it was not mushy just moist. I didn't have any buttermilk, so I used 1/2 cup sour cream to get that tangy thick conistency and 1/2 cup skim milk , and still came out fine. Will use again might use a different berry though. - 7/1/11

    Was this review helpful?   yes  No

  • Incredible!
    6 of 6 people found this review helpful
    Delicious! Made mine with double the fruit (strawberries and blackberries) and will definitely make them again. My dad loved being able to eat something sweet without having to worry about sugar intake. - 4/27/11

    Was this review helpful?   yes  No

  • Incredible!
    5 of 6 people found this review helpful
    I make these regularly. I like them especially with blueberries. I make them as is except that I use only 1/2 cup of brown sugar in the muffins. Then I use 1/4 cup Splenda brown sugar and 2 T of ground flax as a streusal for the top instead of just 1 T ground flax. We love them! - 9/21/12

    Was this review helpful?   yes  No

  • Incredible!
    5 of 5 people found this review helpful
    I used Eggbeaters and Splenda Brown Sugar but left everything else the same. Yum!!!!! - 7/8/12

    Was this review helpful?   yes  No


  • 4 of 4 people found this review helpful
    Make buttermilk 1tbsp white vinegar or lemon juice to cup milk stand 5 min. - 7/17/13

    Was this review helpful?   yes  No

  • Incredible!
    4 of 5 people found this review helpful
    I made these muffins over the weekend for family, and everyone loved them! I added a few more strawberries, and stretched the recipe to make 15 (slightly smaller) muffins. We tried them within an hour after baking, and they did stick quite a bit to the papers. However, the next day, no sticking! - 6/4/12

    Was this review helpful?   yes  No

  • Very Good
    4 of 4 people found this review helpful
    I made this recipe this morning for a treat for my walking group. I couldn't keep my husband out of the muffins. So I made more. - 3/21/12

    Was this review helpful?   yes  No

  • Very Good
    3 of 3 people found this review helpful
    Still getting used to the healthy type of muffins, but I did like these. Added a little more strawberries. Maybe next time I will add a .5 cup of pecans and a little bit more brown sugar. - 5/27/12

    Was this review helpful?   yes  No

  • Incredible!
    3 of 3 people found this review helpful
    Love them just the way they are, no changes!
    - 1/6/12

    Was this review helpful?   yes  No

  • Incredible!
    3 of 3 people found this review helpful
    These were great muffins. I used blueberries because there were NO fresh strawberries at the store. I plan to make again with strawberries and maybe a batch with cherries. - 12/25/10

    Was this review helpful?   yes  No

  • Very Good
    3 of 3 people found this review helpful
    Made these muffins last night. I am now having one for breakfast with cottage cheese and more strawberries. Very good muffins, they were really super moist, had to dry them out before storage. Yummmmmm - 11/29/10

    Was this review helpful?   yes  No

  • Very Good
    2 of 2 people found this review helpful
    I made 2 separate batches and used less brown sugar and less salt in the 2nd batch; we liked them better less sweet and salty. Also used frozen blueberries--dust them with a bit of flour before folding them in so they don't sink to the bottom. Really great, filling and will make again! Baked 18 min. - 4/27/14

    Was this review helpful?   yes  No

  • Very Good
    2 of 2 people found this review helpful
    I made these with fresh peaches and they were delicious. - 7/8/13

    Was this review helpful?   yes  No

  • Incredible!
    2 of 2 people found this review helpful
    My entire family enjoys these muffins. Tasty! I like them with mixed berries. I make a batch with chocolate chips for the kids too - 7/20/12

    Was this review helpful?   yes  No

  • Very Good
    2 of 2 people found this review helpful
    Hearty, not too sweet - 10/27/11

    Was this review helpful?   yes  No

  • Very Good
    2 of 2 people found this review helpful
    How would you adjust this recipe to account for high altitude? I live in Colorado and had a problem getting the muffins cooked the whole way through. The tops were getting burned while the insides were still mushy. They taste very good though, I would like to try them again, but baked correctly. - 10/3/10

    Was this review helpful?   yes  No

  • Good
    2 of 2 people found this review helpful
    Tasty, and I liked the fresh strawberries. The ingredients are wholesome. They took 30 minutes to bake, and should have been in the oven still longer. Finished texture was sticky, and they were fragile to handle. I would not make these again. Might have been an altitude problem. - 10/2/10

    Was this review helpful?   yes  No

  • Incredible!
    2 of 2 people found this review helpful
    Very tasty! My husband and I love these muffins. - 5/11/10

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    All I had was frozen mixed berries. They turned out great. - 7/6/14

    Was this review helpful?   yes  No

  • Very Good
    1 of 1 people found this review helpful
    DELICIOUS! I made a couple modifications though: I used frozen mixed berries, but probably should've added less buttermilk cuz' I had to bake them an extra 5 minutes. Also I added a little cinnamon sugar to the flax :oP numnumnum! - 4/19/14

    Was this review helpful?   yes  No

  • Very Good
    1 of 5 people found this review helpful
    Going to substitute: Truvia, greek yogurt, egg beaters, and some protein powder in place of part of the whole wheat... will update on how they turn out! - 7/8/12

    Was this review helpful?   yes  No
  • I love these. I can't do flax seeds so I used sunflower seeds. I also made 16 muffins rather than 12 so the calories are only 103.

    I'll be making these again. Thanks Chef Meg! - 8/23/14

    Was this review helpful?   yes  No
  • I left out the salt and used 2% milk to reduce the sodium, carbs, sugar, and what small amount of fat that they differ. These are the best breakfast muffins I have ever had! - 8/1/14

    Was this review helpful?   yes  No