Blueberry Flax Seed Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Blueberry Flax Seed Muffins calories by ingredient
Introduction
Low-fat buttermilk and applesauce help lower the fat, and the whole-wheat flour and flax seed add fiber. These healthful muffins freeze well! Low-fat buttermilk and applesauce help lower the fat, and the whole-wheat flour and flax seed add fiber. These healthful muffins freeze well!Number of Servings: 12
Ingredients
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1 T flax seeds
1 c blueberries
1 c quick oats
1 c lowfat buttermilk
1 c whole wheat flour
1 t baking powder
1/2 t baking soda
1/4 t cinnamon
1 t salt
1 whole egg
1/4 c unsweetened applesauce
3/4 c brown sugar
Tips
Make a batch on them on the weekend for a quick and tasty breakfast. Serve with a piece of fruit and a glass of low-fat milk.
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).
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.
Watch the video here.
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.
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.
Member Ratings For This Recipe
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DASEEMAN
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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
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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
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These were really good. I used skim milk with a teaspoon of vinegar instead of buttermilk, Truvia brown sugar blend, and frozen blueberries. I didn't have time to thaw them so I just put them in the batter frozen. It just makes the muffins a little purple, but didn't seem to affect them otherwise. I - 2/26/15
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wow these are the best blueberry muffins I've ever made or eaten. I LOVE them. I didn't have the buttermilk so I used 1/2 c fat free half and half and 1/2c 1% milk, I used an egg white instead of a full egg, and I used cinnamon instant oats. I also mixed in the flax instead of putting it on top. YUM - 8/15/13
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I did a Makeover on this recipe today because I am Gluten Free. Wow! What a great recipe. I upped the cinnamon to 1 T and exchanged the wheat flour for gluten free all purpose and added 1/2 tsp of xanthan gum, used gluten free quick cooking oats & exchanged coconut sugar for the brown. Delishious! - 6/3/13
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BADGER92
I've made these a couple of times now. I keep ground flaxseed in my fridge and just mix a tablespoon into the batter. Honestly, I don't think it's even detectable in the muffins. Three kids ages 11, 12, and 15 each had two of these the other morning (snow shoveling made them hungry!) They're yummy! - 3/16/13
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