Whole Grain Blueberry Muffins

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With summer coming to an end we thought we would share another blueberry recipe to make use of the delicious local produce. This is a newer recipe, but is a delicious healthier muffin that can be made year round. Off season, feel free to swap out the blueberries for frozen.

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Enjoy!

Ingredients:

2 cups whole wheat flour
2 cups large flake oats
1/4 cup demerara style brown sugar
1/4 tsp. kosher salt
1 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
2 tbsp. ground flaxseed
2 large eggs
1 tsp. pure vanilla extract
1/4 cup unsweetened almond  or soy  milk
1/2 cup unsweetened applesauce
1/2 cup olive/grapeseed/coconut/canola oil
1/2 cup pure honey
1/2 cup blueberry pomegranate juice, reduced (see note below)
2 cups blueberries
large flake oats and raw/turbinado style sugar for sprinkling (optional)

Directions:

Preheat oven to 425F.  Combine first eight ingredients in a bowl and mix well.

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In an electric mixer, combine next six ingredients and beat until well combined.  Add juice and beat again.

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Slowly add flour mixture and mix until just combined. Then fold in blueberries and mix.

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Fill 15 paper liners in muffin tins.  Optionally, sprinkle each muffin with approximately 1/4 tsp. each of large flake oats and raw/turbinado sugar.  Bake 16 minutes or until golden brown.

Note:

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“Reduced” juice in this recipe refers to the process of bringing 1 cup of blueberry pomegranate juice (such as Pom brand) to a boil and reducing it down to half the amount.  The juice becomes more dense and imparts a richer flavour with half the volume while sweetening the muffins.   Along with using applesauce as a sweetener, this allows the muffin to have a lower sugar content but still allows a delicious taste.  The taste is reminiscent of a Starbucks-style muffin but is of course, homemade.  The muffins freeze well and can be enjoyed year round.

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Science Fact of the Week:

Flaxseeds are a great source of nutrients. Flaxseeds may assist with weight-loss, and as well may reduce blood pressure due to their alpha-linoleic acid, fibre and lignan content. They may also be a contributing factor in reducing breast cancer risk. Flaxseeds are great in muffins, but can also be added to oatmeal, cookies or delicious foods to increase their nutritional value.

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