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Blueberry-Maple Muffins

July 12, 2009

I love using fresh fruit that is in season to enhance the flavors of my dishes. I recently bought a huge container of blueberries from Sam’s and decided what better way to use them than in this recipe? This recipe is adapted from, I subbed applesauce for oil, which produces the same moist texture without the fat and I used their version of buttermilk which is 1 tablespoon lemon juice to 1 cup milk. I also subbed whole eggs for egg whites and pure maple syrup for reduced-sugar. So in a way, I guess I can call this “my recipe”, since I’ve made quite a few subsitutions. If you choose to use reduced-sugar maple syrup, I would add another tablespoon of sugar as the muffins I baked weren’t very sweet. I didn’t mind too much since I proceeded to slather on homemade bluberry jam, which is sweet enough. Whole-wheat flour and flaxseeds give these maple syrup-sweetened blueberry muffins a delicious, nutty flavor. Compared to a traditional version of the recipe, these muffins have four times the dietary fiber and taste just as indulgent!

Blueberry-Maple Muffins

Makes 12 muffins

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 (I used 1/4 cup egg whites)
1/2 cup pure maple syrup (I used reduced sugar maple syrup)
1 cup skim milk + 1 tablespoon lemon juice (this is a sub for buttermilk)
1/4 cup unsweetened applesauce (microwave half an apple and blend in food processor until smooth)
2 teaspoons freshly grated orange zest
1 tablespoon orange juice
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries
1 tablespoon sugar

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 lemon juice, milk, applesauce, 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: 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.


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