Blueberry Flax Seed Muffins
(283)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
1 T flax seeds1 c blueberries1 c quick oats1 c lowfat buttermilk1 c whole wheat flour1 t baking powder1/2 t baking soda1/4 t cinnamon1 t salt1 whole egg1/4 c unsweetened applesauce3/4 c brown sugar
Directions
Preheat oven to 375°F. 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.)

Wash and dry the blueberries. 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, cinnamon, and salt; mix with a fork to blend and set aside.

In a large bowl and using a hand mixer, beat the egg, applesauce, brown sugar at medium speed for 3 minutes. Blend in the oat-buttermilk mixture.

Stir in the flour mixture only to combine, try not to overwork the mixture. Fold in the blueberries.

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.
Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 137.8
  • Total Fat: 1.6 g
  • Cholesterol: 16.3 mg
  • Sodium: 320.9 mg
  • Total Carbs: 33.9 g
  • Dietary Fiber: 2.6 g
  • Protein: 3.7 g

Member Reviews
  • DASEEMAN
     These are the most awesome muffins I have ever tasted. They are flavorfull and satisfying. I used egg beaters instead of the egg and Splenda brown sugar blend instead of brown sugar which lowered the calorie and cholesterol content. I will definetly make these again and again.... - 8/23/09
  • SANDYK1750
     Very tasty, I did find them a little sweet. I didn't have buttermilk so I added a little lemon juice to my low fat soymilk. Will definitely make them again. I will also try them with raisins and / or nuts. - 9/4/09
  • JDLANDER
     These were very good! Amazing actually. I got 14 and filled the tin plenty full. I did not unthaw the blueberries and they turned out just fine. More like a dessert than a breakfast treat. I will probably cut sugar down and maybe substitue with apple juice concentrate instead. Too much sugar mmm! - 9/10/09
  • METAMORPHOSISAB
     I made these as mini muffins. I divided them up in pairs and put in snack bags and froze them and so now I just pull out a bag to thaw in the fridge overnight and they make great grab items! A hit with the whole family! We learned how to make these at the Spark Your Life Convention in Cincinnati. - 10/11/09
  • MACYJOLIEMOM
     Thought these muffins were tasty and the kids really enjoyed them. The texture of these was a bit gummy (I guess from the oats) and they were really sweet. I'll probably make them again with less sugar and will try it without soaking the oats first. - 8/26/09
  • LINDAHICKS
     Fabulous with Splenda, Egg Beaters, and soy milk w/lemon juice. Sure doesn't feel like I'm dieting! - 9/15/09
  • GLORYB83
     The best muffins I've had in a long time! I made them with the exact ingredients listed here and they will be made many times in my home! Awesome muffins Meg! - 9/18/09
  • CD12291187
     Scrumptious! I also used the Splenda brown sugar blend and added 1 tsp. of pure vanilla extract. My recipe made 13 muffins...104 calories each...wonderful!!! - 4/29/12
  • ~CAZ:)
     Really easy to make and taste great. They don't taste like a low fat alternative.
    I also increased the apple sauce and used stevia as a substitue for the brown sugar to drop the calories further. - 2/3/11
  • CD4592528
     I made them this morning, and really enjoyed them. Know the grandkids will enjoy this weekend. Thanks!! (I, too, got 12 instead of 14) - 9/3/09
  • AMYLT82
     I REALLY LIKE THEM, HIGH FIBER, MOIST, THEY'RE ALMOST PERFECT! THANK YOU. - 9/15/09
  • TLROYER
     Excellent! Even my picky husband gave 2 thumbs up. - 8/5/09
  • CD11429020
     Yummy... Finally found a "healthy" blueberry muffin that has taste! Thank You Chef Meg! - 2/10/12
  • TRUCKERMAN2009
     VERY GOOD!! Made this last weekend and I am looking forward to making them again this weekend. I also used Splenda Brown Sugar and I thought it turned out fantastic. Give them a try!! - 9/23/09
  • LMDIENER
     My husband and I both loved these. They're very grainy, moist and delicious. I will absolutely make them again. - 9/8/09
  • LORISAM422
     my muffin pan was for only 12, so i made 12 servings instead of 14. i just made these. my son thought i was cooking cinnamon rolls from the way they smell. they look great can't wait until they cool to taste. - 8/22/09
  • KHOWARD726
     Good, but lacking in yumminess. Next time (& there will be a next time) will add a bit of lemon zest. And I cooked them 5-7 minutes longer than recipe suggested. - 2/5/11
  • SHADOZA
     something was missing...it wasn't bad tasting, but it was...missing something. - 4/1/10
  • BOOK-LADY35
     Really good! I used still frozen blueberries so I had to bake them an extra 5 minutes--but they came out perfect and not too sweet. So glad to have something without artificial sweeteners. - 7/29/13
  • TWEETIEBIRDIE
     I made them with cranberries! They were so good that it was hard to eat just one. I froze them so I can pop them in the microwave one at a time! - 2/8/13
  • AJCOELHO
     I will definitely try them. - 9/11/09
  • GREASE31
     I luv this recipe, it sounds just perfect. - 9/21/13
  • TCLADY
     Don't where everyone is coming up with they only got 12, thats what the serving size says. Any way I made them with mixed frozen berries (didn't thaw) and mixed the oats in with the dry ingredients, used just egg whites (2) instead of whole egg. Thought they where good. - 1/29/13
  • YOGAANDBIKE
     How do I add one of these to my nutrition tracker? - 3/11/12
  • CD6970258
     Very healthy tasting muffins, not too sweet. I didn't have buttermilk so I used regular skim milk. Next time I will try with buttermilk. - 12/30/11



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