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Blueberry Flax Muffins


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  • ■2 cups King Arthur Unbleached All-Purpose Flour
  • ■1/4 cup whole flax meal
  • ■1/4 cup whole flax seeds, optional
  • ■1 1/2 teaspoons baking powder
  • ■1/2 teaspoon baking soda
  • ■1/2 teaspoon salt
  • ■1/4 cup (4 tablespoons) unsalted butter, at room temperature
  • ■1/2 cup light brown sugar
  • ■2 large eggs
  • ■2 teaspoons vanilla extract
  • ■3/4 cup buttermilk or plain yogurt, or 2/3 cup liquid whey
  • ■1 1/2 cups blueberries, fresh or frozen
  • ■coarse white sparkling sugar to sprinkle on top, optional


Servings 12
Preparation time 20mins
Cooking time 45mins


Step 1

1) Preheat the oven to 375°F. Grease a muffin tin; or line it with papers, and grease the papers.

2) Whisk together the flour, flax meal and seeds, baking powder, baking soda, and salt.

3) In a separate bowl, beat the butter and sugar until creamy.

4) Scrape the bottom and sides of the bowl, then add the eggs one at a time, beating well after each addition.

5) Add the vanilla and buttermilk and mix again. The batter may look a bit curdled; that's OK.

6) Add the dry ingredients, mixing on low speed just until the batter is smooth. Fold in the berries by hand.

7) Scoop the batter into the prepared muffin cups, using a heaping 1/4 cup for each; a muffin scoop works well here. Sprinkle each muffin with a bit of coarse white sparkling sugar, if desired.

8) Bake the muffins for 20 to 25 minutes, until a cake tester inserted in the center of one comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then transfer the muffins to a rack to finish cooling.

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