Wholegrain Flax and Berry Muffin Recipe

Wholegrain Flax and Berry Muffin Image
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Prep Time: 10 mins.
Cook Time: 20 mins.
Recipe Provided By:
Nutrition Per Serving:
(1 muffin): 240 Calories, 4g Protein, 30g Carbohydrate, 2g Fiber, 12g Fat, 2g Sat. Fat, 0g Trans Fat, 20mg Cholesterol, 280mg sodium

These yummy muffins are a great way to start the day with all the goodness of whole grains, flax, and blueberries. 

Created 2010 by Joy Blakeslee, RD.

Ingredients 12
1 cup
Whole wheat pastry flour
3/4 cup
All-purpose flour
1/2 cup
Brown sugar, packed
1/4 cup
Flax seed meal
2 teaspoons
Baking powder
1 teaspoon
Baking soda
1/4 teaspoon
1/2 cup
Soybean oil
1 cup
Egg, beaten
1 teaspoon
Vanilla extract
1 1/2 cups
blueberries, frozen
2 tablespoons
All-purpose flour
2 tablespoons
Brown sugar, packed
1 tablespoon
Soybean oil
Instructions for Wholegrain Flax and Berry Muffin

Preheat oven to 375°F.  Paper-line or grease 12 muffin cups.

Combine flour, whole wheat flour, brown sugar, flax meal, baking powder, baking soda and salt in medium bowl; set aside.

Whisk buttermilk, soybean oil, egg and vanilla in large bowl.  Pour into flour-mixture and stir until just blended.  Stir in blueberries until just blended.  Spoon batter into prepared muffin cups, filling 3/4 full.

Mix Streusel Topping ingredients in small bowl.  Sprinkle over portioned muffins.

Bake for 18 to 22 minutes until edges and tops are golden.