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These whole grain muffins are a great way to start your day with the wholesome and filling goodness of the whole wheat flour, oat bran, and ground flax. Together, this mixture packs a punch of fiber, protein, and heart-healthy fats that will sustain you through the morning. The muffins have a coarser texture than traditional blueberry muffins, but they are moist and delicious. The blueberry jam yields a rich blueberry flavor in every bite.
Blueberry Lemon Muffins
2-1/2 c Blueberries, divided into 1-1/2 cups and 1 cup
1 tbsp Honey
Rind and juice from 2 lemons
1 cup whole wheat flour
3/4 cup oat bran
1/2 cup sugar
1/4 cup ground flax seed
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup buttermilk
1/3 cup oil
1 egg
2 tsp vanilla
Instructions
Preheat oven to 350 degrees. Grease 12 - 15 muffin tins.
Combine 1-1/2 cups blueberries, juice, rind, and honey in a sauce pan. Cook until the mixture reduces into a thick jam.
Mix the flour, oat bran, sugar, ground flax, baking powder, baking soda, salt.
Mix the blueberry jam mixture, buttermilk, oil, egg, and vanilla.
Mix the wet and dry ingredients together. Fold in the remaining blueberries.
Fill muffin tins to almost full. Bake for 15 minutes.
Serve warm with butter.
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