Recipes & Ideas

New additions to your blueberry muffin recipe make them healthy yet still tasty. In baked goods, flaxseed adds tenderness and moisture and replaces some of the added fat. Use a flexible spatula or wooden spoon to combine wet and dry ingredients, and gently fold in the berries to avoid crushing.

INGREDIENTS

1 cups whole wheat flour
3/4 cups all-purpose flour
2/3 cups packed brown sugar
1/3 cups flaxseed meal
1/3 cups raw wheat or oat bran
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/4 teaspoons salty
1 cup low-fat vanilla yogurt
2 tablespoons canola or vegetable oil
1/4 cups orange juice or water
2 large eggs
1 package (6 oz) Driscoll's Blueberries

Instructions

Preheat oven to 400°F.
Line 12 muffin cups with papers or coat with cooking spray.
Combine flours, sugar, flaxseed, wheat bran, baking powder, baking soda and salt in a large bowl; stir well.
Stir together yogurt, oil, eggs and juice in a small bowl.
Add yogurt mixture to flour mixture; stir just until blended.
Fold in blueberries just until batter is completely moistened.
Divide batter between prepared muffin cups.
Remove muffins from pan and cool on wire rack.
Bake 18 minutes or until golden brown and pick inserted in center comes out clean.

Nutrition Facts

Makes: 12

Calories:	186
Total Fat:	4.77g
Saturated Fat:	0.61g
Cholesterol:	36.5mg

Amount Per Serving

Sodium:	189mg
Total Carbohydrates:	33.42g
Dietary Fiber:	3.35g
Protein:	5.13g

customer reviews 4.5 out of 5 (based on 1 ratings)

Family Favorite

By laydebug

These ins are the best. I actually added 1/3 raspberries, blueberries and blackberries plus 1tsp vanilla. When I am not being "healthy" I sprinkle Raw sugar on the top and add a cup of chopped nuts before baking. Friends and Family LOVE them and they are often requested for breakfast/brunch with fresh melon.

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