Blueberry Flax Seed Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1 cup quick oats (do not use instantoatmeal)1 cup low-fat buttermilk1 cup whole-wheat flour1 tsp baking powder1⁄2 tsp baking soda1⁄4 tsp cinnamon1 tsp salt1 egg1⁄4 cup unsweetened applesauce3⁄4 cup brown sugar1 cup blueberries, washed and dried1 tbsp flaxseeds, roughly ground
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.
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.
Nutritional Info Amount Per Serving
- Calories: 119.0
- Total Fat: 1.3 g
- Cholesterol: 13.9 mg
- Sodium: 274.9 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 2.2 g
- Protein: 3.1 g
Member Reviews
-
TRICIAN13
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.) - 7/13/10
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CHOCOHOLICLADY
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 - 7/15/10
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SEAWAY76
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! - 3/11/12
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YOGAANDBIKE
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! - 3/11/12