Lemon Blueberry Muffins with Flax and Chia

Inside of a lemon blueberry muffin on wire rack.

5 from 3 votes

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.

Prep Time20

Cook Time25

Total Time45

Course: Breakfast

Cuisine: American

Servings:

Calories: 198kcal

Author: Marie

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 (see Notes for frozen berries)
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.

Notes

Using Frozen Blueberries: Frozen blueberries work just fine here. Add them straight from the freezer (don’t thaw) and toss with 1–2 teaspoons of the flour from the recipe before folding them in. This helps prevent streaking and sinking. You may need to bake the muffins 1–2 minutes longer.

Nutrition