Print

Flax seed blueberry muffins

Recipe for 12 muffins
Cuisine Breakfast
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12
Calories 198kcal
Author Marie

Ingredients

  • 1 cup white whole wheat flour
  • 1 cup all purpose flour
  • 1/4 cup flax seed (I used golden)
  • 1/4 cup white chia seed (optional), soaked for 5 to 10 minutes and drained
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (4 tablespoons) unsalted butter, room temperature
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 teaspoon lemon zest (optional)
  • 3/4 cup buttermilk
  • 2 cups (8 ounces) of blueberries, washed and cleaned
  • 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