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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 7 votes



  • 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.


  • 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