Blueberry Flax Muffins


There’s so much talk about the health benefits of flax, but to be honest I felt pretty intimadated about how to incorpate it into my diet. I tried putting it into the smoothies and it tasted so gritty and not the best tasting. Alas, I found these blueberry flax muffins on Pinterest and they are delicious (honest). This recipe makes about 15 small muffins. I put them in the freezer and they make for a great healthy on-the-go breakfast.


2 cups all purpose flour

1/4 cup whole flax seeds

1/4 cup flax seed meal

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

4 tbsp. unsalted butter, room temperature

1/2 cup light brown sugar

2 eggs

2 tsp. vanilla

3/4 cup plain yogurt

1 1/2 cup blueberries, fresh or frozen

2 tbsp. sugar

Preheat the oven to 375 degrees. Mix together the flour, flax seeds, flax seed meal, baking powder, baking soda, and salt. In a separate bowl, beat the butter and brown sugar on low speed until creamy. Beat in the eggs one at a time, mixing well. Add the vanilla and yogurt, mix again. Add the flour/flax mixture and continue beating on low speed just until batter is smooth (the batter will be very thick).

Fold in the blueberries briefly by hand so that the batter does not become discolored. Fresh blueberries work better, but frozen ones work too as long as they are frozen solid and mixed in quickly.

Grease a muffin tin or line with greased papers. Scoop the batter into the muffin cups, using a 1/4 cup for each. Sprinkle each muffin with a bit of sugar.

Bake for about 20-25 minutes or until a toothpick inserted into the center of one comes out clean. As soon as you can, transfer the muffins to a rack to cool.


I buy my flax seed meal and whole flax seeds at Trader Joe’s.




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