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Blueberry-Maple Muffins

Source: © EatingWell Magazine
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Rating: 3.5   Reviews: 4 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour
  1 dozen muffins
Flaxseeds give these wholesome muffins a nutty taste (although you can substitute 3/4 cup rolled oats) and maple syrup provides the subtle sweetening.
1/3 cup  whole flaxseeds (see Ingredient note)
1 cup  whole-wheat flour
3/4 cup plus 2 tablespoons  all-purpose flour
1 1/2 teaspoons  baking powder
1/2 teaspoon  baking soda
1/4 teaspoon  salt
1 teaspoon  ground cinnamon
2   large eggs
1/2 cup  pure maple syrup
1 cup  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  granulated sugar

Ingredient Note: Flaxseeds, valued as a source of omega-3 fatty acids and fiber, can be found in the natural-foods section of large supermarkets and health-food stores. You must grind the seeds for your body to absorb the benefits.

Tip: You can use buttermilk powder in place of fresh buttermilk. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Blueberry-Maple Muffins Recipe at
Preheat oven to 400 degrees F.

Coat 12 muffin cups with cooking spray.

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, baking soda, salt and cinnamon; 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. Add to the flour mixture and mix with a rubber spatula just until dry ingredients are moistened. Fold in blueberries. Scoop the batter into the prepared muffin cups. Sprinkle tops with granulated sugar.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
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Nutrition Facts per Serving
Yield:   1 dozen muffins
Calories: 207
Fat. Total: 8g
Protein: 5g
Carbohydrates, Total: 29g
Fat, Saturated: 1g
Fiber: 4g
Cholesterol: 36mg
Sodium: 185mg
% Cal. from Fat: 35%
Spotlight Recipe Review See all 4 reviews »

Rating: 2
by: laura, NC Reviewed: 11/29/2008
very dry and bland
These came out way too dry even with frozen (thawed) organic blueberries! If I made them again I would have to add a bananna, some chopped apple and more salt. I had already tripled the vanilla and added more cinnamon. There were not enough blueberries, and it made 17 muffins with the batter almost to the top of the tins. So if you add the bannana, extra blueberries, and apple you would have at least 24 muffins. This recipe will take some work to become tasty!
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