Baking Blueberry Flax Muffins

Making healthy muffins for snacks and quick breakfasts is easy to do. But I prefer the recipes with a lot of butter and eggs. I’ve been experimenting with ground flaxseed recently in baking. Yesterday we had success with a modified low fat blueberry wheat bran muffin recipe. My kids won’t eat a bran muffin. But they will eat Blueberry Flax muffins. Flax is grown in fields across North Dakota, on the prairie that we live, where 96% of the flax is grown in the United States.

North Dakota flax field, source: Google Images via The Honest Kitchen

Flax is packed full of healthy fats, no cholesterol, fiber, iron, calcium and more. Read a North Dakota State Agriculture Department article, Flaxseed: Agriculture to Health to fully understand the health benefits of adding up to 1/4 cup of flax seed into your daily diet. Yes I am turning into my father, who sprinkles flax onto his oatmeal each morning. Age does that to a person.

I purchase flax from my grocery store shelf both as sprinkles, ground flax seed in 40 oz. bags as well as whole seed which can be ground at home.

Blueberry Flax Muffin Recipe
Makes 1 dozen

Preheat oven to 375F
Line muffin tins with liners or non-stick spray

1 cup ground flax seed
1 cup non-fat milk
1/2 cup Greek plain yogurt
1 egg
3/4 cup brown sugar, packed
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp lemon peel powdered or 2 tsp lemon zest
2/3 cup whole wheat or white wheat flour
2/3 cup all purpose or white bread flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup fresh blueberries (heaping cup is best)
1/4 cup raw sugar

Stir together ground flax seed and non fat milk in a small bowl and let sit for 10 minutes. Mix Greek yogurt, egg, brown sugar, vanilla extract, cinnamon and lemon peel/ zest together until all ingredients are combined. Add flax milk mixture and beat to combine. In a separate bowl, sift together whole wheat flour, all purpose flour, baking soda and baking powder. Add to flax mixture, mix just to combine. Fold in blueberries. Fill each muffin tin about 2/3 full and sprinkle each with a bit of raw sugar. Bake for 18-20 minutes. Cool for 10 minutes.

Serve Blueberry Flax Muffins to teenage boys who run across the snowy prairie. Or serve Blueberry Flax muffins to young girls that wear pink to gather firewood with their daddy.

Triple the recipe to share with neighbors, freeze a dozen to have on hand for another time and plenty for you and your family to enjoy.

What’s your favorite muffin recipe?
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Comments

  1. Katie

    These muffins look just my style! Got them Pinned to make next time I need muffins.

    I like useing ground flax seed as well. I need to do it more often.

  2. Very nice! I am with you on the importance of flax and throw it into many things. I love a good blueberry muffin…with lots of real butter. I made your ribs today for supper and they were a huge hit!!

  3. Great – these look and sound so good! I put flax in when I make oatmeal blueberry muffins and usually sprinkle some on top of my oatmeal (I guess that means I am getting old too).

  4. Yum! I might have to try these and bring them in to work!

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