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Blueberry Flax Seed Muffins is for Breakfast.

Blueberry Flax Seed Muffins takes 10 minutes to prepare.

Blueberry Flax Seed Muffins takes 15 minutes to cook.

Blueberry Flax Seed Muffins makes 12 servings.

The ingredients for Blueberry Flax Seed Muffins are:

1 T flax seeds
1 c blueberries
1 c quick oats
1 c lowfat buttermilk
1 c whole wheat flour
1 t baking powder
1/2 t baking soda
1/4 t cinnamon
1 t salt
1 whole egg
1/4 c unsweetened applesauce
3/4 c brown sugar

Here is how you make Blueberry Flax Seed Muffins:

Preheat oven to 375?F. Spray muffin pans with nonstick spray or line with paper liners. Use a clean coffee grinder to roughly grind the flax seeds, trying not to process them into a mealy texture. (You can use pre-ground flax if that's what you have on hand.)Wash and dry the blueberries. In a small bowl, combine the oats and buttermilk, and let stand at room temperature for five minutes. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt; mix with a fork to blend and set aside. In a large bowl and using a hand mixer, beat the egg, applesauce, brown sugar at medium speed for 3 minutes. Blend in the oat-buttermilk mixture. Stir in the flour mixture only to combine, try not to overwork the mixture. Fold in the blueberries. Fill muffin cups 3/4 full and top with a sprinkle of flax seed. Bake 15 minutes or until a toothpick inserted into the center comes out clean.

The nutritional information for Blueberry Flax Seed Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 137.8

• Total Fat: 1.6 g
• Cholesterol: 16.3 mg
• Sodium: 320.9 mg
• Total Carbs: 33.9 g
• Dietary Fiber: 2.6 g
• Protein: 3.7 g