Lemon Blueberry Muffins with Flax and Chia
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 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.
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