These muffins have a whole boatload of fiber! I can’t even when food bloggers want to tell me about their childhood in Tuscany, the delicious smells of their grandmother’s kitchen, etc, etc, blah blah blah when all I want is a blueberry muffin recipe.
Blueberry And Flaxseed Bran Muffins
Servings: 12
Ingredients
- ½ cup unprocessed wheat bran
- ½ cup ground flaxseed
- 1 cup whole-wheat flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup maple syrup
- ¾ cup low-fat buttermilk
- ⅓ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1½ cups blueberries (fresh or frozen)
Instructions
- Preheat the oven to 350 °F . Lightly spray a muffin tin with nonstick spray.
- Whisk together the wheat bran, flax seed, flour, baking soda, cinnamon and salt in a bowl.
- In another bowl, beat the egg slightly and whisk with the buttermilk, applesauce, and vanilla extract.
- Take a few tablespoons of the flour mixture and sprinkle over the blueberries to coat them (this will prevent the blueberries sinking to the bottom).
- Pour the dry ingredients into the wet ingredients and stir them together.
- Stir in the blueberries
- Pour the batter evenly into the prepared muffin tin, place in the oven and bake for about 20 minutes until a knife or skewer inserted into the center of the muffins comes out clean.
Notes
Note about buttermilk: I like to use powdered buttermilk because it lasts forever. Saco brand powdered buttermilk is pretty easy to find in most supermarkets, and it’s usually in the baking aisle. No, they aren’t paying me; they just sell an easy-to-find product.
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