Go Back
–+ servings
Blueberry Flax Muffins

Fluffy Blueberry Flax Muffins You’ll Love for Breakfast

These Blueberry Flax Muffins are a healthy, fluffy breakfast option packed with fiber and delicious flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups Whole Wheat Flour Can substitute with all-purpose flour.
  • 1 cup Ground Flaxseed Can substitute with chia seeds.
  • 2 tablespoons Baking Powder Ensure it's fresh.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon Nutmeg can be a swap.
  • 1 teaspoon Ground Nutmeg Use sparingly or omit.
  • 1 teaspoon Salt
  • 2 large Eggs Can substitute with flax eggs for vegan.
  • 1/2 cup Maple Syrup Can substitute with honey or agave syrup.
  • 1/2 cup Canola Oil Can use melted coconut oil.
  • 1/2 cup Plain Greek Yogurt Other yogurts can be substituted.
  • 1/2 cup Unsweetened Oat Milk Can use any plant or dairy milk.
  • 1 teaspoon Vanilla Extract Can substitute with almond extract.
  • 1 cup Wild Blueberries Fresh or frozen work.
  • 1 tablespoon Lemon Zest Optional.
  • 1 tablespoon Lemon Juice Optional.
  • 2 tablespoons Turbinado Sugar Optional, can use granulated sugar.

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare your muffin tin with liners or spray with cooking oil to prevent sticking.
  2. In a medium bowl, whisk together the whole wheat flour, ground flaxseed, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until homogenous.
  3. In a large bowl, whisk the eggs and maple syrup until well blended. Then stir in the canola oil, Greek yogurt, oat milk, and vanilla extract until smooth.
  4. Gently fold the dry mixture into the wet mixture until nearly combined, leaving some lumps.
  5. Toss the wild blueberries with lemon zest and juice in a small bowl, then gently fold this into the batter.
  6. Spoon the muffin batter into the prepared muffin tin, filling slightly over the top. Optional: sprinkle turbinado sugar on top.
  7. Bake at 425°F for 5 minutes, then reduce the temperature to 350°F and continue baking for 10-12 minutes.
  8. Cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 25gProtein: 4gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 3gSugar: 6gVitamin A: 100IUVitamin C: 3mgCalcium: 30mgIron: 1mg

Notes

For best results, measure flour accurately and avoid overmixing to maintain fluffiness.

Tried this recipe?

Let us know how it was!