These flaxseed muffins are easy to make, healthy and packed with nutrients! They are made in one mixing bowl and take just over 30 minutes from start to finish. The flaxseed adds healthy protein, fiber, and omega 3s. These blueberry flax muffins are a great healthy breakfast or snack!

Stack of blueberry flaxseed muffins

Why You’ll Love This Recipe

  • These flaxseed muffins are loaded with nutritional benefits.
  • The blueberries add a pop of freshness, natural sweetness and flavor.
  • They are made in one mixing bowl.
  • These muffins are quick and easy to make.
  • This recipe is gluten free, dairy free, and refined sugar free.
  • Check out these Cassava Flour Blueberry Lemon Muffins are another great idea!

Ingredients & Substitutions

These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions.

Coconut sugar is a great refined sugar free alternative. If desired, granulated sugar or lightly packed brown sugar can be used.

Avocado oil is both high in healthy fats and neutral tasting. Use another light tasting oil if needed. Lightly flavored olive oil is a great choice.

Any type of milk works. Use dairy free milk for dairy free muffins.

Replace maple syrup with honey or date syrup.

Use ground flaxseed instead of whole flaxseeds.

The blueberries may be omitted or replaced with another small fruit. If using a juicy fruit, squeeze out any excess moisture from fruit before folding into batter.

Blueberry muffin ingredients

All About Flaxseed & Its Benefits

Flaxseeds date back centuries and have become known as a superfood. They are either brown or golden.

Flaxseeds are high in omega 3 fatty acids. This is a very important part of a diet. This plant based source of omega 3s is heart healthy.

In addition, each tablespoon of flaxseed contains 3 grams of fiber. Due to their levels of protein and fiber, flaxseeds are satiating and filling.

Lastly, flaxseeds are easy to incorporate into any diet. They are versatile! Easy ways to eat more flaxseeds include add them to your smoothies, oatmeal, coffee or baked goods.

Taste & Texture

These flaxseed muffins are a little more hearty and nutty tasting than regular muffins. They flaxseeds flavor is detectable. Do not fear! These muffins have a delicious blueberry taste as well.

They are soft and fluffy!

How to Make

Step 1

First, preheat oven to 350 degrees Fahrenheit. Heavily spray a muffin pan with nonstick spray.

Step 2

In a large mixing bowl, combine coconut sugar and avocado oil. Stir to combine.

Step 3

Add in eggs, milk, and maple syrup. Then, stir to combine.

Step 4

Then, add in all remaining ingredients except blueberries. Stir to combine.

Step 5

Next, fold in blueberries carefully.

Step 6

Divide muffin batter into muffin pan. Sprinkle a few extra blueberries on top of each muffin if desired.

Blueberry muffins in pan

Step 7

Bake for 25 to 27 minutes or until a toothpick inserted comes out clean.

Baked flaxseed muffins in pan

Step 8

Finally, remove from oven. Allow to cool for 10 minutes in pan before carefully removing muffins to a wire rack to finish cooling.

Expert Tips & Tricks

Use a neutral flavored oil for best results. A strong tasting oil like extra virgin olive oil will overpower the taste.

The muffin batter will be slightly thin but not runny.

Gently fold in blueberries, careful not to break them.

Bake flaxseed muffins until a toothpick inserted comes out clean. Do not over bake muffins.

Stack of blueberry flaxseed muffins

How to Serve & Store

Serve blueberry flax muffins once they are cool enough to handle. They pair well with a tall glass of almond milk or fresh fruit. A few slices of bacon are a nice addition too!

Store covered at room temperature for up to 3 days.

Freeze for up to 1 month if desired.

Frequently Asked Questions

Are flax muffins good for you?

Yes! These muffins are made with healthy ingredients.

What does flaxseed do in baking?

Flaxseeds actually have a high concentration of oil in them. Due to this, they can be used in place of both eggs and flour in baking. In this case, the flaxseeds add nutrients and thickness to the muffins.

What do they taste like?

These taste like slightly more nutty and hearty blueberry muffins.

Are they sweet?

They are not overly sweet. These are not the type of muffins you would buy at a bakery. They are healthy and meant to be made without too much added sugar.

Can I freeze them?

Yes! Freeze individual muffins for up to 1 month.

Healthy flaxseed muffins with blueberries

You May Also Like

If you make this flaxseed muffins recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Breakfast Recipes.

Stack of blueberry flaxseed muffins

Get the Recipe: Flaxseed Muffins

These flaxseed muffins are soft, fluffy, and filled with healthy ingredients. They are quick and easy to make and perfect for breakfast or a snack. Both kids and adults love them!
5 from 5 votes

Ingredients

Instructions 

  • First, preheat oven to 350 degrees Fahrenheit. Generously spray a muffin pan with nonstick spray.
  • In a large mixing bowl, combine coconut sugar and avocado oil. Stir to combine.
  • Add in eggs, milk, and maple syrup. Stir to combine.
  • Then, add in all remaining ingredients except blueberries. Stir to combine.
  • Fold in blueberries carefully.
  • Divide muffin batter into muffin pan. Sprinkle a few extra blueberries on top of each muffin if desired.
  • Bake for 25 to 27 minutes or until a toothpick inserted comes out clean.
  • Finally, remove from oven. Allow muffins to cool for 10 minutes in pan before carefully removing them to a wire rack to finish cooling.

Notes

  • These muffins can be made with any type of milk.
  • Both gluten free 1 to 1 flour and all purpose flour can be used.
  • The fresh blueberries can be omitted or replaced by another small fruit.
  • Bake until a toothpick inserted into muffin comes out clean.
  • Store covered at room temperature for up to 3 days.
  • Freeze muffins for up to 1 month.  Thaw before eating.
Calories: 304kcal, Carbohydrates: 31g, Protein: 4g, Fat: 19g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 44mg, Sodium: 104mg, Potassium: 109mg, Fiber: 2g, Sugar: 10g, Vitamin A: 128IU, Vitamin C: 2mg, Calcium: 80mg, Iron: 1mg

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