Blueberry Superfood Muffins

Day PartSnack

Panera Bread
St. Louis

Panera Bread takes what many consider an indulgent treat—the blueberry muffin—and turns it into a healthier option. Flaxseed, oats, walnuts and antioxidant-rich blueberries pump up the nutritional value, with applesauce and a small amount of sugar contributing sweeteness. Fresh blueberries are in season now, but frozen berries can stand in to make these muffins a year-round snack. 


½ cup old-fashioned rolled oats
1 cup plus 1 tbsp. all-purpose flour, divided
¼ cup yellow cornmeal
¼ cup flaxseed meal
¼ cup sugar, divided
1 tbsp. baking powder
1/8 tsp. salt
1 cup walnuts
3 tbsp. canola or vegetable oil
½ tsp. ground cinnamon
1 egg
1 cup lowfat buttermilk
2 tbsp. unsweetened applesauce
1 cup fresh or frozen blueberries


1. Preheat oven to 400 F. Coat 12-cup muffin pan with nonstick cooking spray.
2. In food processor, process oats until ground to the texture of coarse flour. Transfer to medium bowl; stir in 1 cup flour. Add cornmeal, flaxseed meal, 2 tablespoons sugar, baking powder and salt; set flour mixture aside.
3. In food processor, combine walnuts, remaining 2 tablespoons sugar, remaining 1 tablespoon flour, 1 tablespoon oil and cinnamon; process with short pulses until walnuts are coarsely chopped. Set aside.
4. In small bowl, combine egg, buttermilk, applesauce and remaining 2 tablespoons oil; add to flour mixture and stir briefly to combine. Fold in blueberries just until batter is moistened; do not overmix.
5. Spoon batter into prepared muffin cups until each is two-thirds full; sprinkle reserved walnut mixture on top. Bake in preheated oven 15 to 20 minutes or until tops of muffins are lightly browned and toothpick inserted in center comes out clean. Cool muffins in pan on rack for 10 minutes. Remove from pan and cool completely.

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