Blueberry Flax Muffins

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quick-n-easy
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Yield: 12 muffins

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Here's a wholesome, hearty variation on our favorite muffin recipe. Serve them with a little butter and blueberry jam — homemade, if possible.

Blueberry Flax Muffins

star rating (25) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins
Published: 12/20/2011

Ingredients

Directions

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1) Preheat the oven to 375°F. Grease a muffin tin; or line it with papers, and grease the papers.

2) Whisk together the flour, flax meal and seeds, baking powder, baking soda, and salt.

3) In a separate bowl, beat the butter and sugar until creamy.

4) Scrape the bottom and sides of the bowl, then add the eggs one at a time, beating well after each addition.

5) Add the vanilla and buttermilk and mix again. The batter may look a bit curdled; that's OK.

6) Add the dry ingredients, mixing on low speed just until the batter is smooth. Fold in the berries by hand.

7) Scoop the batter into the prepared muffin cups, using a heaping 1/4 cup for each; a muffin scoop works well here. Sprinkle each muffin with a bit of coarse white sparkling sugar, if desired.

8) Bake the muffins for 20 to 25 minutes, until a cake tester inserted in the center of one comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then transfer the muffins to a rack to finish cooling.

Yield: 12 muffins.

Nutrition information

Serving Size: 1 muffin (80g) Servings Per Batch: 12 Amount Per Serving: Calories: 190 Calories from Fat: 50 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Cholesterol: 40mg Sodium: 230mg Total Carbohydrate: 29g Dietary Fiber: 2g Sugars: 12g Protein: 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1 23  All  
  • star rating 03/24/2015
  • Desiree from San Antonio, TX
  • Use this all the time. I always add a crumble (flour, sugar, butter) before baking. After my family's eaten their fill of the hot-from-the-oven muffins, I freeze them. 45 seconds in the microwave and they're a prefect portable breakfast.
  • star rating 02/02/2015
  • member-lizt2 from KAF Community
  • Not great. I'm surprised at the rave reviews for this recipe. They tasted best when still warm right after baking. I followed Betsy@KAF's advice re substituting 1/2 White Whole Wheat Flour and perhaps that's why I found them a little dry. I thought the dough was heavy and sticky - hard to work with compared to all other muffin recipes I've made. I am happy about the low sugar. I will eat them, but they're not great.
    We are sorry to hear that you were disappointed with this muffin recipe, but your baking instincts are right on; the addition of the white whole wheat flour is what most likely made your muffins dry. When baking with whole grains, it sometimes helps to add an extra tablespoon of liquid per cup of whole wheat flour you substitute. I love adding a splash of orange juice to my whole wheat baked goods for extra moistness and flavor. You can use this technique in most any recipe that you add whole wheat flour to. Good luck and happy baking! --Kye@KAF
  • star rating 01/20/2015
  • jgolbin from Bridgeport,CT
  • Just baked this muffin ,it tastes so good! My children love it!The recipe is very easy to follow.I just added 3/4 c of brown sugar instead of 1/2 cup.For sure will bake this again.
  • star rating 01/20/2015
  • jgolbin from Bridgeport,CT
  • Just baked this muffin ,it tastes so good! My children love it!The recipe is very easy to follow.I just added 3/4 c of brown sugar instead of 1/2 cup.For sure will bake this again.
  • star rating 08/31/2014
  • Lorna from Turlock, CA
  • I can't express just how wonderful these are. I use the flax meal but replace the flax seed with chia seed. They look like poppy seeds and their great! I also add combination of vanilla and almond extract. I increase the amount of blueberries as well. I eat these at least once a week. They are so incredible!
  • star rating 08/04/2014
  • Terri from Schaumburg, IL
  • Loved these muffins!!! I used both the flax meal and flax seed. I used 1/2 non-fat Icelandic vanilla yogurt and 1/2 sour cream as did not have plain yogurt or buttermilk. They had a great taste and texture. The flax gave the muffins a nice nutty flavor. I will definitely make these again.
  • star rating 01/16/2014
  • Happy at Home from KAF Community
  • I just made these and they are so good. Very moist. I added a couple of tablespoons of the cake enhancer along with the dry ingredients. I used frozen blueberries and didn't bother to coat them in flour. They turned out very well.
  • star rating 11/04/2013
  • from
  • These muffins came out great! I was very surprised at how moist they were. I am about to make them for a 3rd time. My 4 year old loves them too.
  • star rating 10/19/2013
  • Cookie from La Habra, CA
  • Flavor and texture were good. I would leave out the flax seeds next time as the only thing they added was something to get stuck in your teeth. I did coat the (frozen) blueberries with flour before adding which is supposed to keep them from sinking to the bottom.
    You could also try adding our signature secrets culinary thickener to help prevent the berries from sticking to the bottom. ~Amy
  • star rating 07/21/2013
  • Elisa from Alexandria, VA
  • I couldn't stop eating the batter before I baked them! I added some chia seed and substituted the butter for coconut oil and buttermilk for cultured coconut milk. I also added some extra spices like cardamom. Instead of whole flax seed I doubled the flax meal and I did 1/2 whole wheat flour. I love adapting great receipes. These are going to be a fantastic breakfast for my working mom schedule!
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