Blueberry Flax Muffins Recipes

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BLUEBERRY FLAX MUFFINS



Blueberry Flax Muffins image

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.

Provided by PaulaG

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 123.6, Fat 3, SaturatedFat 0.5, Cholesterol 18.4, Sodium 261.5, Carbohydrate 22.3, Fiber 2.7, Sugar 8.5, Protein 4

BLUEBERRY OAT FLAXSEED MUFFINS



Blueberry Oat Flaxseed Muffins image

Make and share this Blueberry Oat Flaxseed Muffins recipe from Food.com.

Provided by Livelymommie

Categories     Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

1 cup quick oats
1 cup sour cream (5%)
2/3 cup brown sugar
1/3 cup canola oil
1 egg
1 tablespoon orange rind, finely grated
1 cup flour
2 tablespoons ground flax seed
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup blueberries (fresh or frozen)

Steps:

  • Preheat oven to 375°F Grease or line 12 cup muffin pan. In a large bowl, combine oats, sour cream, sugar, oil, egg and rind.
  • In a separate bowl, stir flour with flaxseed, cinnamon, baking powder, baking soda and salt. Stir all but 2 tbsp of this mix into the oat mixture.
  • Toss frozen blueberries with reserved 2 tbsp flour mixture. Fold blueberry flour mixture into batter until just mixed.
  • Divide among muffin cups. Sprinkle each with additional oats. Bake in preheated oven 23 - 25 minutes or until golden and top springs back when lightly pressed. Cool on wire rack.

Nutrition Facts : Calories 220.9, Fat 11.3, SaturatedFat 2.9, Cholesterol 25.5, Sodium 205.4, Carbohydrate 27.6, Fiber 1.8, Sugar 13.9, Protein 3.2

BLUEBERRY BANANA COCONUT FLAX MUFFINS



Blueberry Banana Coconut Flax Muffins image

When the local library ladies asked me to send them the recipe for the muffins that I'd brought to story time, I realized I'd created something special. They were enjoyed by the kids and adults alike. Delicious and wholesome, the coconut, banana, and flax add a little something extra to the boring old blueberry muffin.

Provided by Kate

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 40m

Yield 24

Number Of Ingredients 16

2 cups all-purpose flour
2 cups quick-cooking rolled oats
1 cup ground flax seed
1 cup white sugar
⅔ cup sweetened flaked coconut
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups mashed ripe banana
1 cup sour cream
½ cup applesauce
½ cup melted butter
2 eggs
1 tablespoon vanilla extract
2 cups fresh blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  • Whisk together flour, oats, flax, sugar, coconut, cinnamon, baking powder, baking soda, and salt in a bowl.
  • Whisk together bananas, sour cream, applesauce, melted butter, eggs, and vanilla in a large bowl. Stir flour mixture into banana mixture just until all dry ingredients are moistened; fold in blueberries. Fill muffin cups 2/3 full.
  • Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 20 minutes.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 29.6 g, Cholesterol 29.9 mg, Fat 9.4 g, Fiber 3.3 g, Protein 4 g, SaturatedFat 4.6 g, Sodium 236.4 mg, Sugar 12.8 g

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