These were soooo goood!!
My daughter has been asking me to make blueberry muffins for days. I’m not sure what got into her, but the muffins had to be blueberry. Not chocolate. Not apple. Not anything but blueberry.
Of course, being the sneaky mom that I am, I opted to make flax seed blueberry muffins that also had white chia seeds in them. I also used some whole wheat flour in the mix, and you would never. even. know it. These were delicious, and I will definitely be making these again sometime soon!
I also recently made apple muffins with sprouted whole wheat – they were also very good, but I didn’t fill the liners enough and so they came out sort of flatish. What I’ve learned so far about muffins is that they don’t rise nearly as much as cupcakes do, yet they are tender and moist.
Try these out for breakfast or a mid-day snack, before bed snack, or anytime really!
High Fiber Flax Seed Blueberry Muffins
These blueberry flaxseed muffins are a healthy and delicious breakfast option that are moist, tender, and bursting with blueberries. Packed with wholesome ingredients like whole wheat flour, flaxseed, and chia seeds, these fluffy muffins are nutty, slightly sweet and satisfying.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Calories 198 kcal
- 1 cup white whole wheat flour
- 1 cup all purpose flour
- ¼ cup flax seed soaked for 10 minutes with boiling water and drained
- ¼ cup white chia seed soaked for 10 minutes with boiling water and drained (or use more flax seed in place of chia)
- 1.5 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup unsalted butter room temp
- ½ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 teaspoon lemon zest (optional)
- ¾ cup buttermilk
- 2 cups blueberries washed and drained
- coarse salt for sprinkling on top of muffins (optional)
Preheat oven to 375 degrees and fill cupcake tray with liners.
Combine all dry ingredients (flours, flax, chia, baking powder, baking soda, and salt) and set aside
Beat butter with sugar until light and fluffy, about 2 to 3 minutes
Add eggs one at a time until incorporated
Add buttermilk and vanilla and continue beating on low/medium speed
Add lemon zest if using and dry ingredients and beat only until combined
Gently fold in blueberries
Fill cupcake liners to the top
Bake for 25 minutes
Serving: 1gCalories: 198kcalCarbohydrates: 27.8gProtein: 5.7gFat: 7gSaturated Fat: 2.9gCholesterol: 38mgSodium: 57mgFiber: 4.1gSugar: 9g
Keyword Healthier Blueberry muffins
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