Are you ready to indulge in a delightful treat that’s both wholesome and delicious? Say hello to Flax Seed Blueberry Muffins! These scrumptious muffins are not only bursting with juicy blueberries but also packed with the nutritional goodness of flax seeds and whole wheat flour. Perfect for breakfast, a snack, or even a guilt-free dessert, this recipe will have your taste buds dancing with joy. With just 30 minutes from prep to plate, you’ll be savoring these mouthwatering muffins in no time. Get ready to elevate your baking game and impress your family and friends with this easy yet irresistible recipe!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup whole wheat flour
- 1/2 cup ground flax seeds
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, combine whole wheat flour, ground flax seeds, sugar, baking powder, and salt. Whisk together thoroughly to ensure even distribution of dry ingredients.
- In a separate medium bowl, whisk together milk, vegetable oil, and egg until well combined and slightly frothy.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture using a spatula until just combined. Be careful not to overmix, as this can result in tough muffins.
- Gently fold in the blueberries, taking care not to crush them. If using frozen blueberries, do not thaw them first to prevent color bleeding.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days, or freeze for up to 1 month.
Tips
- Measure Accurately: Ensure you measure your ingredients accurately for the best results. Use a kitchen scale for the flour and flax seeds if possible.
- Don’t Overmix: When combining the wet and dry ingredients, mix gently. Overmixing can lead to dense muffins, so fold until just combined.
- Fresh vs. Frozen Blueberries: If using frozen blueberries, add them directly to the batter without thawing. This prevents them from bleeding and turning your muffins a funky color.
- Customize Your Sweetness: Feel free to adjust the sugar level according to your taste. You can substitute some of the sugar with honey or maple syrup for a different flavor profile.
- Add Extras: Consider adding a sprinkle of cinnamon or a handful of chopped nuts for added flavor and texture.
- Storage: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days or freeze them for up to a month. Just reheat them in the oven for a few minutes before serving!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 5g
Fat: 12g
Saturated Fat: g
Cholesterol: 20mg
