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.
- 1 Cup whole wheat flour
- 3/4 Cup all-purpose flour
- 2/3 Cup packed brown sugar
- 1/3 Cup flaxseed meal
- 1/3 Cup raw wheat or oat bran
- 1 1/2 Teaspoons baking powder
- 1/2 Tsp. baking soda
- 1/4 Tsp. salt
- 1 Cup low-fat vanilla yogurt
- 2 Tablespoons canola or vegetable oil
- 1/4 Cup orange juice or water
- 1 Package (6 ounces or 1 1/3 cups) Driscoll's Blueberries
- 2 large eggs
Remove muffins from pan and cool on wire rack.
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.
Bake 18 minutes or until golden brown and pick inserted in center comes out clean.