Ingredients:
1 1/2 cups fresh blueberries
1 1/2 cups flour
1/2 cup sugar
1/2 cup buttermilk
1/2 cup oil
1/4 cup flaxseed meal
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
pinch salt
1 egg
1 1/2 cups fresh blueberries
1 1/2 cups flour
1/2 cup sugar
1/2 cup buttermilk
1/2 cup oil
1/4 cup flaxseed meal
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
pinch salt
1 egg
Directions:
Preheat oven to 350. Line or grease and flour `1 12-well muffin tin. In a large bowl, stir together flour, sugar, flaxseed meal, egg, vanilla, salt, oil, and the baking soda and powder until a fairly smooth batter forms. Fold in the blueberries. Divide evenly among 12 wells in a muffin tin. Bake 20 minutes or until a toothpick inserted in the center of the center muffin comes out clean. Cool on a wire rack.
My thoughts:
These muffins are so tasty and good for you, even if you spend the day knocking down old ladies and robbing babies of their candy, you will feel like a good person because you had a healthy breakfast.
virtue is always a good thing and these muffins look lovely!
I have been toying with flaxseed in my muffins and blueberry was next (the boyfriend loooooooooooves blueberries). Thanks for saving me the trouble of having to come up with a recipe myself! 🙂
I love trying new muffin recipes, this one looks great!
i love using flaxseed just because it’s so healthy–and i love blueberry muffins so this one will definitely be one that i try–could you use different fruit like raspberries or cranberries or would you have to change the recipe around?
Any berry would work but if it was really tart (like cranberry) you might want to add some more sugar than this recipe calls for.
Do you think they would work with whole wheat flour? Perhaps 1/2 white and 1/2 whole wheat? They look delicious =)
Anna: I think 1/2 and 1/2 would be good. They are really light and fluffy and I think 100% whole wheat would be a little heavy.
I’ve never cooked with flaxseed before–how does it affect the flavor?
The flaxseed is actually rather buttery and nutty tasting. It makes the muffins taste like they were made with butter instead of canola oil. And they don’t really make too much difference texture-wise, they are still quite light.
Ohhh yummy, can I come round for breakfast? I like the fact they are not too high in fat or sugar too, and the addition of the flax makes them all the better 🙂
I’m so excited to try out this recipe. I’ve just recently begun baking with buttermilk and it is fantastic! I love this blog.
I am constantly look for recipes where I can painlessly add ground flax (husband with high cholesterol) and your already adds it! I am heading out for some blueberries!
I made this this morning – they weren’t as pale as yours and they needed 25-28 minutes to bake, but they were still moist, tender, and delicious!
Ok seriously – now you are jacking people. I am worried.
i made these last night and they disappeared fast! thanks!
Only half a cup of sugar? And loaded with blueberries and all sorts of good things. Well, I’ll have to whip up a batch this Sunday. Thanks for the recipe.
Cheers!
These look lovely! I just saw flaxseed the other day at the local bakestore, and was wondering what I can bake with it. Thanks for the idea!
I made these last week, and they were soooo good- I I used “soured” milk with lemon juice and they still turned out great- although I’m sure they are more delicious with that hint of sour/tang.
One question: I know that recipes with baking soda need an acid to “work” properly (ie- lemon juice or buttermilk) is yogurt also a workable substitute?
Faith: I haven’t tried it with yogurt but I think it would work. The texture might be effective though. If you are using just plain milk, just sub an equal amount of baking powder for the baking soda called for and you won’t need an “acid” at all.
can i try these with any other fruits like mangoes or papayas?
Karen: you can try making them with whatever fruit you want, but the futher you get away from the original recipe, the less I can tell (without making it myself) if it would turn out. Mangos and papayas have very different properties than blueberries.
hello! your muffins look yummy! Can i use olive oil though?
Mel: You could use olive oil, but then the muffins will taste like olive oil. I generally advice using a flavorles oil (like canola, which, like olive oil, is a monounsaturated oil).