Blueberry Flax Seed Muffins

By MaryEllen

Ingredients

• 1 T flax seeds
• 1 c blueberries
• 1 c quick oats
• 1 c low-fat buttermilk or 1 cup skim milk + 1T lemon juice
• 1 c whole wheat flour
• 1 t baking powder
• 1/2 t baking soda
• 1/4 t cinnamon
• 1 t salt
• 1 whole egg
• 1/4 c unsweetened applesauce
• 3/4 c brown sugar

Details

Servings 12
Preparation time 10mins
Cooking time 25mins
Adapted from recipes.sparkpeople.com

Preparation

Step 1

Preheat oven to 375°F. Spray muffin pans with nonstick spray or line with paper liners. Use a clean coffee grinder to roughly grind the flax seeds, trying not to process them into a mealy texture. (You can use pre-ground flax if that's what you have on hand.) Wash and dry the blueberries. (No need to thaw if frozen. Bake a bit longer if frozen) In a small bowl, combine the oats and buttermilk, and let stand at room temperature for five minutes. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt; mix with a fork to blend and set aside. In a large bowl and using a hand mixer, beat the egg, applesauce, brown sugar at medium speed for 3 minutes. Blend in the oat-buttermilk mixture. Stir in the flour mixture only to combine, try not to overwork the mixture. Fold in the blueberries. Fill muffin cups 3/4 full and top with a sprinkle of flax seed. Bake 15 minutes or until a toothpick inserted into the center comes out clean.