Blueberry Flax Seed Muffins
- Servings Per Recipe: 14
- 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
IntroductionPerfect for breakfast or a quick snack. Perfect for breakfast or a quick snack.
1 cup quick oats (do not use instant
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
1⁄4 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.
* Donít 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.
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
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.
Member Ratings For This Recipe
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
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