Lemon Blueberry Muffins
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These lemon blueberry muffins are the perfect blend of wholesome and delicious, thanks to a mix of white whole wheat flour, soaked flax and chia seeds, and juicy blueberries. A sprinkle of coarse sugar on top adds an irresistible touch. Perfect for breakfast or a snack!
These were soooo goood!! These lemon blueberry muffins use chia seed, flax seed, and whole wheat flour to boost the fiber content.
Try these out for breakfast or a mid-day snack, before bed snack, or anytime!
Ingredients
All the ingredients are shown below – note that you can use all-purpose flour instead of the white whole wheat, which I used to add more fiber to the recipe (it is sometimes hard to find).
Ingredient Notes:
White Whole Wheat Flour
- Info: Lighter in texture than regular whole wheat flour, it offers more fiber and nutrients than all-purpose flour.
- Substitute: Use all-purpose flour for a lighter texture, or regular whole wheat flour for more fiber.
Flax Seed and Chia Seed
- Info: Soak in boiling water for 10 minutes to soften. Both add fiber and omega-3 fatty acids.
- Substitute: If you don’t have chia seeds, use more flax seeds, and vice versa.
Buttermilk
- Info: Adds moisture and a slight tang, reacting with baking soda for leavening.
- Substitute: Use milk mixed with 1 tablespoon of vinegar or lemon juice, or thinned yogurt.
Blueberries
- Substitute: Other berries like raspberries or chopped strawberries can be used.
Method (Step by Step)
Preheat your oven to 375°F (190°C) and line a cupcake tray with liners to prepare for baking. This step ensures that your muffins won’t stick and will bake evenly.
In a large bowl, combine the flours, soaked and drained flax and chia seeds, baking powder, baking soda, and salt.
In another bowl, beat the butter and brown sugar together until light and fluffy, about 2 to 3 minutes.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
Next, mix in the buttermilk and vanilla extract, then add the lemon zest.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overmixing, which can make the muffins tough.
Gently fold in the blueberries to evenly distribute them without crushing them.
Fill the cupcake liners to the top with the batter and sprinkle with coarse sugar if desired for a sweet, crunchy top and bake.
Top Tips & Techniques
Properly Soak Flax and Chia Seeds:
Soak flax and chia seeds in boiling water for 10 minutes and drain well. This helps them blend smoothly into the batter and provides added moisture.
Cream Butter and Sugar Well:
Beat the butter and brown sugar until light and fluffy, about 2 to 3 minutes. This step is crucial for incorporating air, resulting in a lighter muffin texture.
Incorporate Eggs Slowly:
Add eggs one at a time, beating well after each addition. This ensures the mixture stays smooth and emulsified, preventing the batter from curdling.
Combine Ingredients Gently:
Mix the dry ingredients into the wet ingredients gradually and only until just combined. Overmixing can lead to tough muffins. Gently fold in the blueberries to avoid crushing them.
Fill Liners Fully:
Fill the cupcake liners to the top with batter. This helps the muffins rise nicely and achieve a good dome shape.
Test for Doneness:
Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. This ensures the muffins are cooked through without being overbaked.
If you tried this recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
📖 Recipe
Lemon Blueberry Muffins with Flax and Chia
Ingredients
- 1 cup white whole wheat flour
- 1 cup all purpose flour
- 1/4 cup flax seed soaked for 10 minutes with boiling water and drained
- 1/4 cup 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
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter room temp
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 small lemon zest only
- 3/4 cup buttermilk
- 2 cups blueberries washed and drained
- coarse sugar for sprinkling on top of muffins (optional)
Instructions
- Preheat oven to 375°F (190°C) and line a cupcake tray with liners.
- In a large bowl, combine the flours, soaked and drained flax and chia seeds, baking powder, baking soda, and salt. Set aside.
- In another bowl, beat the butter and brown sugar until light and fluffy, about 2 to 3 minutes.
- Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition.
- Mix in the buttermilk and vanilla extract, then add the lemon zest.
- Gradually add the dry to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries.
- Fill the cupcake liners to the top with batter and sprinkle with coarse sugar if desired.
- Bake for about 25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool on a wire rack before enjoying.
I’m thinking of making these for my daughter’s birthday party this weekend. Are they a crowd pleaser for adults and kids, even those that might not be so “healthy”? Also, have you ever made them in mini muffin tins, and frozen them? Curious how they defrost as I’m hosting 70 people at the party and want to make a bite size option in advance. Thanks!
Hi Amy – I think the crowd would like them, yes! Sorry I have never frozen them or made mini versions. I would assume that smaller ones would bake quicker, so I’d advice you to monitor the time carefully probably starting at the 12 minute mark and bake until the turn golden brown. I don’t see a problem with freezing them but I’d probably look up how best to freeze muffins (wrapping)
Thank you!