Blueberry Flax Muffins with Oat Bran and Lemon Zest
Ingredients
- 1 1/2 cups (180 g) oat bran
- 1/2 cup (60 g) flaxseed meal
- 1/2 cup (60 g) whole wheat flour (or gluten-free flour, if preferred)
- 1/4 cup (50 g) coconut sugar or another diabetic-friendly sweetener
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Zest of 1 lemon
- 1/2 cup (120 ml) unsweetened applesauce or Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) almond milk (or any milk of choice)
- 1 cup fresh blueberries (plus a few extra for topping)
- 1 tablespoon lemon juice (optional, for extra lemon flavor)
Step-by-Step Instructions
1. Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing the cups to prevent sticking. This step ensures that your muffins bake evenly and release easily from the tin.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the following dry ingredients:
- Oat bran
- Flaxseed meal
- Whole wheat flour
- Coconut sugar
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Lemon zest
The combination of oat bran and flaxseed meal provides a great source of fiber and omega-3 fatty acids, while the lemon zest adds a refreshing burst of citrus flavor that complements the blueberries.
3. Prepare the Wet Ingredients
In a separate medium-sized bowl, beat the eggs until light and frothy. Then, mix in the unsweetened applesauce (or Greek yogurt), vanilla extract, and almond milk. If you prefer a stronger lemon flavor, add the lemon juice at this stage. The applesauce or Greek yogurt provides moisture and ensures the muffins remain tender and fluffy.
4. Combine the Wet and Dry Ingredients
Gradually fold the wet mixture into the dry ingredients, using a spatula or wooden spoon. Be sure to stir gently to avoid overmixing, as overworking the batter can result in denser muffins. The batter should be just combined with some lumps remaining—this ensures a light texture in the final product.
Next, gently fold in the fresh blueberries, making sure they are evenly distributed throughout the batter. Reserve a few extra blueberries for topping the muffins later.
5. Fill the Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This gives the muffins enough room to rise and develop a nice dome. Top each muffin with a few extra blueberries for an eye-catching presentation and an extra burst of flavor.
6. Bake
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of a muffin comes out clean. Baking times may vary depending on your oven, so keep an eye on the muffins after the 18-minute mark.
Once baked, allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy on the bottom while cooling.
7. Serve and Store
These Blueberry Flax Muffins with Oat Bran and Lemon Zest can be enjoyed fresh out of the oven or stored in an airtight container at room temperature for up to 3 days. They are perfect with a morning coffee or as a healthy snack on the go. For longer storage, freeze the muffins for up to 2 months. To enjoy later, simply reheat in the microwave for a warm, fresh-from-the-oven experience.
Tips for Success
- Topping Ideas: For added crunch, sprinkle a bit of ground flaxseeds or a few oats on top of each muffin before baking. This enhances both texture and appearance.
- Make It Gluten-Free: For those with gluten sensitivity, substitute the whole wheat flour with a gluten-free flour blend. Ensure that the other ingredients, such as oat bran, are certified gluten-free if necessary.
- Diabetic-Friendly Sweeteners: While coconut sugar provides a subtle caramel flavor and lower glycemic index than regular sugar, you can use other sweeteners like stevia, monk fruit sweetener, or erythritol for even lower sugar content.
Nutritional Information (per muffin)
- Servings: 12 muffins
- Calories: 150
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 35mg
- Sodium: 140mg
- Total Carbohydrates: 18g
- Dietary Fiber: 5g
- Sugars: 6g
- Protein: 5g