Go Back
–+ servings
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
  • ¼ cup flax seed (I used golden)
  • ¼ cup white chia seed (optional), soaked for 5 to 10 minutes and drained
  • 1.5 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup (4 tablespoons) unsalted butter, room temperature
  • ½ cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 teaspoon lemon zest (optional)
  • ¾ 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