Perfect for breakfast or a quick snack.
Perfect for breakfast or a quick snack.
Number of Servings: 14
1 cup quick oats (do not use instant oatmeal) 1 cup low-fat buttermilk 1 cup whole-wheat flour 1 tsp baking powder 1⁄2 tsp baking soda 1⁄4 tsp cinnamon 1 tsp salt 1 egg 1⁄4 cup unsweetened applesauce 3⁄4 cup brown sugar 1 cup blueberries, washed and dried 1 tbsp flaxseeds, roughly ground
Depending on the size of your muffin pans, you'll yield 12-14 servings. You can also make these in mini muffin pans, which means you get three mini muffins per serving! (The recipe yields three dozen mini muffins.)
Blueberries 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 blueberries 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).
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.
* Don’t over mix the batter or the muffins will be tough once baked. Mix just until the ingredients are blended. * Fold in the blueberries using a spatula, not a mixer, to keep them whole. These healthful muffins freeze well. Low-fat buttermilk and applesauce help lower the fat, and the whole-wheat flour and flax seed add fiber. Make a batch on the weekend for a quick and tasty breakfast, then serve with a piece of fruit and a glass of low-fat milk.
1. Preheat the oven to 375° F. Spray the muffin pan with nonstick cooking spray or line the wells with paper liners. 2. In a small bowl, combine the oats and buttermilk and let the mixture stand at room temperature for 5 minutes. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt; mix with a fork to blend and set aside. 3. In a large bowl and using a hand mixer, beat the egg, applesauce, and brown sugar at medium speed for 3 minutes. 4. Blend the oat-buttermilk mixture into the egg mixture, then stir in the flour mixture until just combined (try not to overwork the mixture). Fold in the blueberries. Fill muffin cups 3⁄4 full and top with a sprinkle of ground flaxseed. 5. Bake 15 minutes or until a toothpick inserted into the center comes out clean.
Great, healthy recipe for muffins. Just a note on beginning "tips": buy blueberries, etc. in bulk when in season, but freeze in 1 cup portions, then easier to take out and thaw just what you need. (I use the cheap fold-over baggies for 1 c. portions then put them in a large bag which is labeled.)
These muffins are great, I made them and my husband just raved about them. They are great for breakfast or an afternoon snack. I have subituted the brown sugar with brown sugar splenda, my husband is diabetic. This is a healthy treat for his sweet tooth! Thank you Montana
Splenda has a half Splenda and half brown sugar product now we'll try and also use egg substitue. We usually sour milk in place of buttermilk (1 Tablespoon vinegar to one cup low fat milk, stir, allow to sit 15 minutes, stir again and it's ready to use) since we don't drink it to avoid wasting rest
I have done this many a time before. It is great, great so on. Only problem with this recipe is that EGG is mentioned instead of flax seed, as in the ingredients. For that substitute, 1 tbsp of ground flax seed plus 3 tbsp of water, blended well equals to one(1) egg.
Excellent and way healthier than the other blueberry muffin recipe I had been making, which was filled with much more sugar, butter, and eggs. My husband asked if I will make them for him every week!
First batch I stayed true to the recipe, they were great. Second batch that I made (later same day) I added 1/4 cup ground flax seed and 2 cups of blueberries with a little of the blueberry juce, they were even better. I will make this recipe often and try with different fruits.
Can someone tell ECONLADY to keep her whole wheat flour in the refrigerator or freezer which is where I keep mine. It is too expensive to throw out. About the recipe: Great timing as blueberries are in season now. I am anxious to make them as the Reviews are encouraging.
these were so good that I made four batches today...each batch gave me 15 servings not 12 and I filled the cups to the top. I also subbed splenda brown for the brown sugar and egg beaters for the egg...
These muffins are AWESOME!!! I made them last week and froze what I didn't eat. I love, love, LOVE them!!! I have been eating on them all week and will keep making on a regular basis because they are the perfect healthy breakfast/snack.
These are my favorite "healthy" (whole wheat flour, sub applesauce for oil) pastry, so far. I added vanilla and mixed the flax with the dough rather than sprinkling on top. Made 12 nice-sized muffins after filling each nearly to the top (they don't rise much). Will make them again!
My muffins do not look like the muffins in the picture. I did use whole wheat flour and mine are tan/brown as a result. The ground flax seeds are dark also. Looks like sugar on top of those in the picture. I must be missing something BESIDES the blueberries that I FORGOT to add. Well, next time!
I put in extra blueberries which may have taken away from the flavor of the muffin itself. While it's good, it's still much grainier than a regular cake-y blueberry muffin. Goes with the territory of healthier foods, tho, I suppose. The picture that accompanies this recipe is misleading...
I made these with double the blueberries! Sooooo good! They taste both healthy, and like a sweet treat! My husband LOATHES blueberry muffins but he was ready to eat all 12 of these if I hadn't stopped him! Great breakfast or snack!
These came out very dense, but the flavor was good - not too sweet. I added about twice the number of blueberries, so I'm not sure how the flavor would be with the amount in the recipe. I need to play with this recipe to get the texture right. Otherwise, it may make a better bread than muffins.
Our store has had fresh blueberries from Florida, so I want to try this. I have "milled flax seed" which I stir in yogurt & oatmeal. I don't think it is what Chef Meg had in mind, but it is all they have in our local stores. I have used it in muffins before. Thanks for everybody's tips.
These were really good! I didn't have fresh blueberries on hand so I used frozen mixed berries (defrosted), which turned out well. My muffin was more blue than in the picture, but that's because I used the frozen berries. I made 12 big muffins and 8 mini muffins.
Very good muffin. Slightly sweet. Used egg sub and I only had flax seed meal which I added to the batter. Made exactly 14 and done in exactly 15 min. Toddlers are eating them up! Going to double and freeze a batch next.
These sound wonderful! I am going to bake some for my sibling get-together. I wonder will dried blueberries work? I used craisens and blueberry craisens, added chopped almonds....and well...did not care these at all. They are tasteless and stuck to the paper muffin liners. Won`t make thaes again!
These sound really yummy - but I'll have to substitute a gluten-free flour blend for the whole wheat flour. I may use part coconut flour since it's both low-fat and low-carb, and you use less of it, since it's very absorbent. Like many others, I'll also sub Splenda Brown for the sugar.
Thank You so much for the recipe. I have a DH that I always had baked for. Cakes, brownies, pies,etc. Yesterday he asked what's for dessert and I had nothing baked. I'll make these this morning...I grow my own blueberries and had picked a bunch yesterday...Good timing ! ! !