Blueberry Flax Muffins
Start your morning on a wholesome note with these Blueberry Flax Muffins, the perfect balance of nutrition and indulgence! Bursting with juicy blueberries and enriched with the nutty goodness of ground flaxseed, these muffins offer a fiber-packed treat that's as delicious as it is nourishing. Lightly sweetened with a blend of granulated and brown sugar and warmly spiced with cinnamon, every bite is a cozy, bakery-style experience. Quick to make with only 15 minutes of prep time, they’re ideal for breakfast, a snack, or even meal prep. Customize with your milk of choice, sprinkle with coarse sugar for a golden, crunchy top, and enjoy their moist, fluffy texture fresh out of the oven. These make-ahead muffins are both kid-friendly and freezer-friendly, making them a go-to option for busy mornings!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups ground flaxseed
- 0.5 cups granulated sugar
- 0.25 cups brown sugar
- 1 tablespoons baking powder
- 0.25 teaspoons salt
- 0.5 teaspoons ground cinnamon
- 0.75 cups unsweetened almond milk (or milk of choice)
- 0.25 cups vegetable oil
- 1 whole large egg
- 1 teaspoons vanilla extract
- 1 cups fresh or frozen blueberries
- 1 tablespoons coarse sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, ground flaxseed, granulated sugar, brown sugar, baking powder, salt, and ground cinnamon until well combined.
In a separate medium bowl, mix the almond milk, vegetable oil, egg, and vanilla extract until smooth and fully incorporated.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix to avoid dense muffins.
Gently fold the blueberries into the batter using a spatula, ensuring they are evenly distributed.
Evenly spoon the batter into the prepared muffin cups, filling each about two-thirds full. If desired, sprinkle the tops with coarse sugar for a lightly sweet topping.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 2158 mg | 94% | |
| Total Carbohydrate | 324.0 g | 118% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 163.8 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 515 mg | 40% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 783 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
