Blueberry Lemon Flax Muffins
Bursting with vibrant citrus and juicy blueberries, these Blueberry Lemon Flax Muffins are a wholesome yet indulgent treat perfect for breakfast, snacks, or dessert. This recipe combines the zesty brightness of fresh lemon juice and zest with the natural sweetness of plump blueberries, all complemented by the nutty depth of ground flaxseed—a nutritional powerhouse rich in fiber and omega-3s. Moist and tender thanks to a blend of Greek yogurt and milk, these muffins are lightly sweetened with a duo of granulated and brown sugar, striking the perfect balance of flavors. Easy to prepare in just 15 minutes, these golden delights bake up fluffy and irresistibly aromatic. Enjoy them fresh out of the oven or save them for the week ahead as a grab-and-go snack. Customize your morning routine with these bakery-style muffins that offer a delicious and nutritious start to your day!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.25 cups ground flaxseed
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.33 cups unsalted butter
- 0.5 cups granulated sugar
- 0.25 cups brown sugar, packed
- 2 large eggs
- 0.5 cups plain Greek yogurt
- 0.25 cups milk
- 1 teaspoons vanilla extract
- 2 tablespoons lemon juice
- 1 teaspoons lemon zest
- 1 cups fresh blueberries
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup with nonstick cooking spray.
In a medium bowl, whisk together the all-purpose flour, ground flaxseed, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. Use an electric mixer for best results.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Stir in the Greek yogurt, milk, vanilla extract, lemon juice, and lemon zest until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix the batter, as this can make the muffins dense.
Gently fold in the fresh blueberries, ensuring an even distribution throughout the batter.
Scoop the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 1763 mg | 77% | |
| Total Carbohydrate | 327.4 g | 119% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 172.9 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 399 mg | 31% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 946 mg | 20% | |
*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.
