Blueberryflaxmuffins Recipes
BLUEBERRY FLAX MUFFINS
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
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 BANANA COCONUT FLAX MUFFINS
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
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
BEST-EVER BLUEBERRY MUFFINS
Fresh blueberries are the ingredient that make this muffin so delicious. The recipe is so easy, you will be able to make it even on those busy mornings.-Elaine Clemens, Birch Run, Michigan
Provided by Taste of Home
Time 30m
Yield about 1 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.
Nutrition Facts : Calories 224 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 204mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
BLUEBERRY OAT FLAXSEED MUFFINS
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
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
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