Blueberry Flax Muffins
"While looking for an interesting recipe for blueberry muffins I stumbled across information regarding flax seed. I looked at a number of muffin recipes and combined several to come up with these. They are healthy, with no added oil, yet moist."
photo by justcallmetoni
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 1 cup all-purpose flour
- 1⁄2 cup oat bran
- 1⁄2 cup flax seed meal
- 1⁄3 cup Splenda sugar substitute
- 1⁄3 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup low-fat buttermilk
- 1⁄2 cup unsweetened applesauce
- 1 egg, lightly beaten
- 1 lemon, zest of, finely grated
- 1⁄2 teaspoon lemon extract
- 1 1⁄2 cups fresh blueberries
directions
- Preheat oven to 400°F.
- Spray a 12 cup, non-stick muffin tin with cooking spray.
- In a large bowl, mix flour, oat bran, flax seed, baking powder, baking soda, and salt.
- Add the Splenda, sugar, buttermilk, applesauce, egg, lemon zest, and lemon extract, mixing until just combined.
- Gently fold in the blueberries.
- Pour the batter into the muffin cups.
- Bake for 20 minutes or until a toothpick inserted in center of muffin is removed clean.
- Cool 5 minutes in pan, then remove muffins and place on a wire rack to finish cooling.
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Reviews
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I made this as directed and just like the other reviewers mentioned, the ratio of wet to dry ingredients isn't correct. I had made this once before with many subs and they turned out great then. I had used whole wheat pastry flour instead of regular flour, regular sugar in place of the Splenda, 1/2 cup blueberry yogurt and 1/2 cup mashed banana instead of the buttermilk (which is probably why they turned out great), and butter extract instead of the lemon extract. -
Great recipe! I did change a few things based on our tastes & what we had on hand. I used whole wheat flour instead of all-purpose, oatmeal instead of oat bran, all sugar instead of using splenda, homemade yogurt instead of buttermilk and vanilla & cinnamon instead of the lemon. The kids love them & so do we! -
Loved them! We used butter and oil in place of the applesauce, and a tsp lemon juice for the lemon extract. They are fantastic! -
Thanks Paula, for my favorite flax seed muffin recipe! I used wheat bran and subbed cinnamon/vanilla for the lemon. I also used 2/3 cup white sugar. These rose nicely with a nice shape, and the flavor was so buttery! I will be making these regularly. Thanks for posting- Roxygirl
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These are great muffins. My kids really enjoyed them and they are healthy! I baked the muffins at 350 degrees (instead of 400 ) for 25 minutes and they came out perfectly. I used 1 cup of plain goat yogurt instead of buttermilk because we have dairy allergies. Great option for a quick breakfast!
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Tweaks
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I made this as directed and just like the other reviewers mentioned, the ratio of wet to dry ingredients isn't correct. I had made this once before with many subs and they turned out great then. I had used whole wheat pastry flour instead of regular flour, regular sugar in place of the Splenda, 1/2 cup blueberry yogurt and 1/2 cup mashed banana instead of the buttermilk (which is probably why they turned out great), and butter extract instead of the lemon extract.
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Great recipe! I did change a few things based on our tastes & what we had on hand. I used whole wheat flour instead of all-purpose, oatmeal instead of oat bran, all sugar instead of using splenda, homemade yogurt instead of buttermilk and vanilla & cinnamon instead of the lemon. The kids love them & so do we!
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Loved them! We used butter and oil in place of the applesauce, and a tsp lemon juice for the lemon extract. They are fantastic!
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Loved these muffins. Made the following subs due to lack of ingredients. Used self-rising flour with half the salt, baking powder and soda called for. Used 6 oz nonfat vanilla yogurt and 2 oz 1% milk instead of buttermilk. Used toasted wheat germ instead of oat bran. Used frozen blueberries. Very light and moist! -
Finally got around to making these and they were excellent! I followed the ingredients and directions exactly but added cinnamon instead of lemon as I did not have the lemon extract. I didn't have any problems with the consistency. Thanks for posting Paula.
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RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
