Blueberry Flaxseed Muffins

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After a long hiatus, I’ve found a new muffin recipe worth posting here. Since I only bake muffins that are under 150 calories, they often turn out pretty dry. Not these! For that reason alone, they just earned a place in my permanent rotation.

Blueberry Flaxseed Muffins
From Sparkrecipes. Makes 1 dozen. 138 calories per muffin.

Ingredients:
1 cup blueberries
1 cup quick oats
1 cup lowfat buttermilk (I didn’t have any – plain 1% milk was fine)
1 cup whole wheat flour
1 tsp baking powder
 ½ tsp baking soda
¼ tsp cinnamon
1 tsp salt
1 large egg
¼ cup unsweetened applesauce
¾ cup brown sugar
1 Tbsp ground flax seeds

Directions:
1. Preheat oven to 375°F. Spray muffin pans with nonstick spray or line with paper liners.

2. In a small bowl, combine the oats and buttermilk, and let stand at room temperature for five minutes.

3. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt; mix with a fork to blend and set aside.

4. In a large bowl, beat egg, applesauce, and brown sugar at medium speed for 3 minutes (I just mixed by hand). Add the oat-buttermilk mixture. Stir in the flour mixture just to combine. Fold in blueberries.

5. Fill muffin cups ¾ full and top with a sprinkle of flax seed. Bake 15 minutes or until a toothpick inserted into the center comes out clean.

Happy Friday!

About Brenda W.

Christian. Memphian. Reader. Writer. True blue Tiger fan. Lover of shoes, the ocean, adventure, and McAlister’s iced tea.

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One Response to Blueberry Flaxseed Muffins

  1. Jessica says:

    I’m sure you’ve probably heard this before, so sorry if it’s a repeat, but you can sub buttermilk with milk with vinegar! If you just add a tablespoon of white vinegar to a cup of milk and let it sit for about 5 minutes, it works great.

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