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Best Blueberry and Maple Syrup Muffins


Blueberry and Maple Syrup Muffins recipe













Low in Saturated Fat, Trans-fat Free, Low Sodium


cup ground flax seed
1 cup whole-wheat flour
¾ cup all-purpose flour
2 tablespoons all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
½ cup maple syrup
1 cup buttermilk
¼ cup canola oil
2 teaspoons orange zest
freshly grated
1 tablespoon orange juice
1 teaspoon vanilla extract
1 ½ cups blueberries
1 tablespoon sugar


Preheat oven to 400°F.

Coat 12 muffin cups with cooking spray.

Grind flaxseeds in a spice mill (such as a clean coffee grinder) or dry blender.

Transfer to a large bowl.

Add whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt; whisk to blend.

Whisk eggs and maple syrup in a medium bowl until smooth.

Add buttermilk, oil, orange zest, orange juice and vanilla; whisk until blended.

Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula just until moistened.

Fold in blueberries.

Scoop the batter into the prepared muffin cups. Sprinkle the tops with sugar if desired.

Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes.

Let cool in the pan for 5 minutes.

Loosen edges and turn muffins out onto a wire rack to cool slightly.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 67g (2.4 oz)
Amount per Serving
Calories 17030% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 86mg 4%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 8%
Sugars g
Protein 7g
Vitamin A 1% Vitamin C 5%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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