Blueberry Flaxseed Muffins
These wholesome Blueberry Flaxseed Muffins are a perfect blend of nutty flavor and moist texture, packed with fiber from ground flaxseed and whole wheat flour, and bursting with juicy blueberries for a delightful breakfast or snack.
For 12 servings
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly.
In a large bowl, whisk together the whole wheat flour, all-purpose flour, ground flaxseed, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the egg, buttermilk, vegetable oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. The batter will be lumpy; do not overmix, as this can lead to tough muffins.
If using frozen blueberries, toss them with 1 teaspoon of flour before adding to the batter. Gently fold the blueberries into the batter until evenly distributed.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake for 5 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and continue baking for another 13-15 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overmix the batter; a few lumps are fine and prevent tough muffins. Overmixing develops the gluten, resulting in a chewy rather than tender texture.
- 2Toss fresh or frozen blueberries with a teaspoon of flour before adding to the batter to prevent them from sinking to the bottom during baking.
- 3Baking at an initial high temperature (400°F/200°C) for the first 5 minutes helps create a beautiful domed top before reducing the heat to cook through evenly.
- 4Ensure your ground flaxseed is fresh; rancid flax can impart an off-flavor. Store it in an airtight container in the refrigerator or freezer to prolong its shelf life.
Adapt it for your goals.
Fruit Swap
Replace blueberries with raspberries, chopped apples, or diced peaches for a different fruity twist. Adjust sweetness if using less tart fruits.
Gluten FreeGluten-Free
Use a 1:1 gluten-free all-purpose flour blend in place of the wheat flours for a gluten-sensitive option. Ensure your blend contains xanthan gum for structure.
Nutty CrunchNutty Crunch
Add 1/2 cup of chopped walnuts or pecans to the batter for added texture and flavor. You can also sprinkle some on top before baking.
Why this is on our healthy list.
High in Fiber
Ground flaxseed and whole wheat flour are excellent sources of dietary fiber, promoting digestive health, regulating blood sugar, and contributing to a feeling of fullness.
Omega-3 Fatty Acids
Flaxseed is rich in alpha-linolenic acid (ALA), an essential omega-3 fatty acid beneficial for heart health, reducing inflammation, and supporting brain function.
Antioxidant Rich
Blueberries are packed with antioxidants, particularly anthocyanins, which help protect the body's cells from damage caused by free radicals and support overall well-being.
Frequently asked questions
No, for baking, ground flaxseed is essential as it allows the body to absorb the nutrients and helps with binding and moisture. Whole seeds will pass through undigested, offering less nutritional benefit and a different texture.
