Healthy Blueberry Muffins

Name: Healthy Blueberry Muffins
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 Muffins, 12 serving(s)
Ingredients: 1 1/3 cups buttermilk (or a combination of plain yogurt and milk); 1 egg, lightly beaten; 1/4 cup canola oil; 1 teaspoon vanilla; 1/2 cup honey; 1 3/4 cups whole wheat flour; 1/4 cup ground flax seeds; 1 teaspoon baking powder; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 1 1/2 cups frozen wild blueberries; 2 tablespoons brown sugar (optional); 2 tablespoons rolled oats (optional); 1/4 teaspoon cinnamon (optional)

(2)

Recipe by Red Jenny

High in fibre, low in saturated fat and refined sugar. If you prefer less sweetness, omit the topping. If you like a sweeter muffin, double it.

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READY IN: 55mins

SERVES: 12

YIELD: 12 Muffins

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₃

cups buttermilk (or a combination of plain yogurt and milk)
1

egg, lightly beaten
¹⁄₄

cup canola oil
1

teaspoon vanilla
¹⁄₂

cup honey
1 ³⁄₄

cups whole wheat flour
¹⁄₄

cup ground flax seeds
1

teaspoon baking powder
³⁄₄

teaspoon baking soda
¹⁄₄

teaspoon salt
1 ¹⁄₂

cups frozen wild blueberries
2

tablespoons brown sugar (optional)
2

tablespoons rolled oats (optional)
¹⁄₄

teaspoon cinnamon (optional)

DIRECTIONS

Preheat oven to 350 degrees.
If making streusal topping, combine brown sugar, rolled oats and cinnamon and set aside.
Combine buttermilk, egg, oil, vanilla and honey in a small mixing bowl.
In separate bowl, mix dry ingredients until well combined. Add blueberries and stir to coat with flour.
Add wet ingredients to dry and stir gently until just combined (batter will be lumpy).
Immediately pour into greased or papered muffin tins. Sprinkle tops with streusal, if using.
Bake 30-35 minutes.