Whole Grain Blueberry Muffins

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.

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.

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

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

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:

“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.

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.