Heatwave break, time to Bake!

We had a couple of scorchers towards the end of last week. I think at one point, it was about 105 here in New Haven. Now I know I am not getting any sympathy from my friends or family further south, but it was hella hot! As I was walking home on Friday, I literally felt like my skin was baking. It was so hot that I had to immediately take a shower when I got to my apartment. Saturday was a little better, but not by much. And then finally Sunday, Glorious Sunday. The heatwave was finally over! It seemed like everyone in CT was very happy because I had never seen so many people out at my favorite place–Barnes and Noble. However, while I was thumbing through the vegetarian cookbooks, I remembered my blueberries at home that I got from the farmer’s market. I know really random, but hey, my mind works that way. Anywho, I had been meaning to make blueberry muffins for the longest and finally decided to pull out this recipe I saw on Sparkpeople.

Sparkpeople is a great website for those of you are interested in getting more active and healthier. They have great recipes as well as instructions on how to workout properly. I highly recommend the site. Anywho, the recipe was a lower fat version of the blueberry muffin with buttermilk and applesauce. In addition, the flaxseed and whole wheat flour gives you some much needed fiber. Overall, I thought they were simple to make and they have been my breakfast of choice (along with my collard green juice and chobani yogurt) every morning. Usually, when I make muffins I will freeze all of them(these muffins freeze very well) and then just thaw out one in the oven while I am getting ready for work in the morning. Then I have a warm muffin that just tastes like I baked it that morning. Yum. Here’s my results:

FYI: The dusting on top of the muffins is flaxseed meal. The recipe is below:

Chef Meg’s Blueberry Flax Seed Muffins

Nutrition Info
  • Calories:139.1
  • Fat:1.5g
  • Carbohydrates:33.1g
  • Protein: 3.7g


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


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.

Number of Servings: 12

Recipe submitted by SparkPeople user CHEF_MEG.

This entry was posted in cooking, do it yourself, empowerment, martha stewart eat your heart out, recipes, vegetarian and tagged , , , . Bookmark the permalink.

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