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!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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)

Directions

Step 1

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.

Step 2

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.

Step 3

In a separate medium bowl, mix the almond milk, vegetable oil, egg, and vanilla extract until smooth and fully incorporated.

Step 4

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix to avoid dense muffins.

Step 5

Gently fold the blueberries into the batter using a spatula, ensuring they are evenly distributed.

Step 6

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.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

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.

Step 9

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

Serving size	811.7 grams (811.7g)

Amount per serving	% Daily Value*
Calories	2028

Total Fat 73.20g	94%
Saturated Fat 10.50g	53%
Polyunsaturated Fat 33.60g
Cholesterol 186mg	62%
Sodium 2158mg	94%
Total Carbohydrate 324.00g	118%
Dietary Fiber 17.50g	63%
Total Sugars 163.80g
Protein 32.00g	64%

Vitamin D 116IU	580%
Calcium 515mg	40%
Iron 12mg	67%
Potassium 783mg	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.

Source of Calories

Fat: 31.6%

Protein: 6.1%

Carbs: 62.2%