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.
Servings: 12
Calories: 198kcal
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 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
- 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 teaspoon lemon zest (optional)
- 3/4 cup buttermilk
- 2 cups blueberries washed and drained
- coarse salt for sprinkling on top of muffins (optional)
Instructions
- 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
Nutrition
Serving: 1g | Calories: 198kcal | Carbohydrates: 27.8g | Protein: 5.7g | Fat: 7g | Saturated Fat: 2.9g | Cholesterol: 38mg | Sodium: 57mg | Fiber: 4.1g | Sugar: 9g