Whole Grain Blueberry Muffins

July 31, 2014

Whole Grain Blueberry Muffins Cinema and Spice 2

We recently had a meeting at a big company where the executive kept talking about flax seeds. Honestly, she found a way to bring them in to every part of our conversation. So, of course we had flax seeds on the brain when we left. We decided to spend the evening concocting a delicious and healthy blueberry muffin, complete with this high fiber and omega-3 rich seed.

We kept the muffin batter relatively low in sugar because the sugar is better used in the streusel topping (yum).  Make them over the weekend, and invite some friends over for brunch (preferably us).

Whole Grain Blueberry Muffins Cinema and Spice 1

Recipe is inspired by Blueberry Flax Seed Muffins by Chef Meg

Ingredients:

  • 1 cup rolled oats
  • 1 cup buttermilk
  • 1 cup white whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon cinnamon
  • ½ teaspoon sea salt
  • 2 teaspoons flax meal
  • 1 egg
  • ¼ cup unsweetened applesauce
  • ¾ cup brown sugar
  • 1 cup blueberries

Streusel Topping:

  • 2 tablespoons unsalted butter
  • ¼ cup white whole wheat flour
  • 2 tablespoons brown sugar
  • ¼ teaspoon cinnamon
  • 1 pinch sea salt

Directions:

Preheat your oven to 350 degrees.  Prepare the muffin tins.  In a small bowl, combine the oats and buttermilk and let sit for about 5 minutes.  In another bowl, add the flour, baking powder, baking soda, cinnamon, sea salt, and flax meal.  Whisk to combine and set aside.  Using an electric mixer, beat the egg, applesauce, and brown sugar at a medium speed for three minutes.  Then add the oat and buttermilk mixture and beat on medium to combine.  Then slowly add the flour mixture and mix until just incorporated.  Fold in the blueberries and set the mixture aside to make the streusel topping.

To make the streusel topping, combine all of the topping ingredients in a small bowl and use your fingers to mix well until the mixture is crumbly.

Pour the batter evenly into the muffin cups and sprinkle the streusel mixture on top.  Bake for 25 – 30 minutes or until a toothpick comes out clean.

Makes 12 muffins.

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