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Blueberry Flax Muffins

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Bothe

Blueberry Flax Muffins Recipe

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

View step-by-step
directions on our blog

At a glance

12 muffins
Nutrition information


Choose your measure:

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • ¼ cup whole flax meal
  • ¼ cup whole flax seeds, optional
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup (4 tablespoons) unsalted butter, at room temperature
  • ½ cup light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup buttermilk or plain yogurt, or 2/3 cup liquid whey
  • 1 ½ cups blueberries, fresh or frozen
  • coarse white sparkling sugar to sprinkle on top, optional


  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.
  9. 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.