This whole wheat blueberry muffin recipe uses oat bran for added fiber and ground flax seed meal for a healthy dose of cholesterol-lowering omega 3 fatty acids.
If blueberries are in season, use fresh ones. But you can still make this heart healthy recipe in the winter. Just use frozen organic blueberries.
Blueberry Muffins
- 1 cup white whole wheat flour
- 1/2 cup all-purpose flour
- 3/4 cup oat bran
- 3/4 cup ground flax seed meal
- 1/2 tsp. salt
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. lemon zest
- 3/4 cup brown sugar, packed
- 1/2 cup egg substitute
- 3/4 cup nonfat buttermilk
- 1 tsp. vanilla
- 2 Tbsp. canola oil
- 2 cups blueberries, divided
- 3/4 cup chopped walnuts
Preheat oven to 375 degrees. Spray 2 muffin pans with nonstick cooking spray.
In a large mixing bowl, stir together flours, oat bran, flax seed meal, salt, baking soda, baking powder and lemon zest. In another large mixing bowl, whisk together brown sugar, egg substitute, buttermilk, vanilla and canola oil.
Pour all but 1 tablespoon of the dry ingredients into the wet ingredients. Stir until the dry ingredients are incorporated into the batter, but do not overmix. Toss blueberries with the reserved tablespoon of dry ingredients. Fold walnuts and 1-1/2 cups of the blueberries into muffin batter. Using an ice cream scoop, fill muffin tins with batter. Sprinkle remaining 1/2 cup of blueberries on top of muffins, pressing down lightly.
Bake 20-25 minutes until muffins are lightly browned.
Makes 12 muffins.
Per muffin: 272 calories, 13 g fat, 1 mg cholesterol, 37 g carbohydrate, 6 g fiber, 8g protein, 1% Vitamin A, 2% Vitamin C, 10% calcium, 13% iron
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