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Blueberry-Maple Muffins

WebMD Recipe from EatingWell.com

Blueberry-Maple Muffins

Whole-wheat flour and flaxseeds give these maple syrup-sweetened blueberry muffins a delicious, nutty flavor. Compared to a traditional version of the recipe, they have four times the dietary fiber and substitute healthful monounsaturated fat (canola oil) for saturated fat (butter).

This Recipe Is:
Ingredients
Prep: 30 minutes | Total Time: 1 hour
  • 1/3   cup
    whole flaxseeds
  • 1   cup
    whole-wheat flour
  • 3/4   cup plus 2 tablespoons
    all-purpose flour
  • 1 1/2   teaspoons
    baking powder
  • 1   teaspoon
    ground cinnamon
  • 1/2   teaspoon
    baking soda
  • 1/4   teaspoon
    salt
  • 2  
    large eggs
  • 1/2   cup
    pure maple syrup
  • 1   cup
    nonfat buttermilk, (see Tip)
  • 1/4   cup
    canola oil
  • 2   teaspoons
    freshly grated orange zest
  • 1   tablespoon
    orange juice
  • 1   teaspoon
    vanilla extract
  • 1 1/2   cups
    fresh blueberries
  • 1   tablespoon
    sugar
Instructions
  1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
  2. Grind flaxseeds in a spice mill (such as a clean coffee grinder) or dry blender. Transfer to a large bowl. Add whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt; whisk to blend. Whisk eggs and maple syrup in a medium bowl until smooth. Add buttermilk, oil, orange zest, orange juice and vanilla; whisk until blended.
  3. Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula just until moistened. Fold in blueberries. Scoop the batter into the prepared muffin cups. Sprinkle the tops with sugar.
  4. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly.
Tip
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Nutritional Information

Makes: 12 muffins
  • Calories209
  • Fat8 g
    • Saturated fat1 g
  • Cholesterol36 mg
  • Carbohydrates30 g
    • Dietary fiber3 g
  • Protein6 g
  • Sodium187 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.

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