4.5 of 5 (193)


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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 138.8
  • Total Fat: 1.5 g
  • Cholesterol: 16.2 mg
  • Sodium: 320.8 mg
  • Total Carbs: 33.9 g
  • Dietary Fiber: 2.6 g
  • Protein: 3.6 g

View full nutritional breakdown of Blueberry Flax Seed Muffins calories by ingredient
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Blueberry Flax Seed Muffins

Submitted by: CHEF_MEG
Blueberry Flax Seed Muffins

Introduction

These healthful muffins freeze well! Low-fat buttermilk and applesauce help lower the fat in these, and the whole-wheat flour and flax seed add fiber. These healthful muffins freeze well! Low-fat buttermilk and applesauce help lower the fat in these, and the whole-wheat flour and flax seed add fiber.
Number of Servings: 12

Ingredients

    1 T flax seeds
    1 c blueberries
    1 c quick oats
    1 c lowfat buttermilk
    1 c whole wheat flour
    1 t baking powder
    1/2 t baking soda
    1/4 t cinnamon
    1 t salt
    1 whole egg
    1/4 c unsweetened applesauce
    3/4 c brown sugar



Tips

Make a batch on them on the weekend for a quick and tasty breakfast. Serve with a piece of fruit and a glass of low-fat milk.


Blueberries are full of antioxidants and fiber. Buy organic when possible, and when they're in season, freeze them in large batches for use throughout the year. You can use frozen blueberries in this recipe, but thaw them and reserve the juice (use it in a smoothie or add to a glass of water for a treat).


NOTE: Be sure to grind the flax seed to get the full health benefits. Your body can't break down whole flax seeds, and they pass through undigested.


Watch the video here.


Directions

Preheat oven to 375°F. Spray muffin pans with nonstick spray or line with paper liners. Use a clean coffee grinder to roughly grind the flax seeds, trying not to process them into a mealy texture. (You can use pre-ground flax if that's what you have on hand.) Wash and dry the blueberries. In a small bowl, combine the oats and buttermilk, and let stand at room temperature for five minutes. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt; mix with a fork to blend and set aside. In a large bowl and using a hand mixer, beat the egg, applesauce, brown sugar at medium speed for 3 minutes. Blend in the oat-buttermilk mixture. Stir in the flour mixture only to combine, try not to overwork the mixture. Fold in the blueberries. Fill muffin cups 3/4 full and top with a sprinkle of flax seed. Bake 15 minutes or until a toothpick inserted into the center comes out clean.






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Member Ratings For This Recipe

  • DASEEMAN

    Incredible!
    45 of 46 people found this review helpful
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    These are the most awesome muffins I have ever tasted. They are flavorfull and satisfying. I used egg beaters instead of the egg and Splenda brown sugar blend instead of brown sugar which lowered the calorie and cholesterol content. I will definetly make these again and again.... - 8/23/09

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  • SANDYK1750

    Incredible!
    30 of 30 people found this review helpful
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    Very tasty, I did find them a little sweet. I didn't have buttermilk so I added a little lemon juice to my low fat soymilk. Will definitely make them again. I will also try them with raisins and / or nuts. - 9/4/09

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  • JDLANDER

    Incredible!
    20 of 21 people found this review helpful
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    These were very good! Amazing actually. I got 14 and filled the tin plenty full. I did not unthaw the blueberries and they turned out just fine. More like a dessert than a breakfast treat. I will probably cut sugar down and maybe substitue with apple juice concentrate instead. Too much sugar mmm! - 9/10/09

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  • LINDAHICKS


    14 of 16 people found this review helpful
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    Fabulous with Splenda, Egg Beaters, and soy milk w/lemon juice. Sure doesn't feel like I'm dieting! - 9/15/09

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  • MACYJOLIEMOM

    Good
    13 of 14 people found this review helpful
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    Thought these muffins were tasty and the kids really enjoyed them. The texture of these was a bit gummy (I guess from the oats) and they were really sweet. I'll probably make them again with less sugar and will try it without soaking the oats first. - 8/26/09

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  • AUGGIEBDOG

    Very Good
    10 of 10 people found this review helpful
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    Scrumptious! I also used the Splenda brown sugar blend and added 1 tsp. of pure vanilla extract. My recipe made 13 muffins...104 calories each...wonderful!!! - 4/29/12

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  • METAMORPHOSISAB

    Incredible!
    9 of 9 people found this review helpful
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    I made these as mini muffins. I divided them up in pairs and put in snack bags and froze them and so now I just pull out a bag to thaw in the fridge overnight and they make great grab items! A hit with the whole family! We learned how to make these at the Spark Your Life Convention in Cincinnati. - 10/11/09

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  • BESTSUSIEYET


    9 of 9 people found this review helpful
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    I made them this morning, and really enjoyed them. Know the grandkids will enjoy this weekend. Thanks!! (I, too, got 12 instead of 14) - 9/3/09

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  • ~CAZ:)

    Incredible!
    7 of 7 people found this review helpful
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    Really easy to make and taste great. They don't taste like a low fat alternative.
    I also increased the apple sauce and used stevia as a substitue for the brown sugar to drop the calories further. - 2/3/11

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  • GLORIAB73

    Incredible!
    7 of 7 people found this review helpful
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    The best muffins I've had in a long time! I made them with the exact ingredients listed here and they will be made many times in my home! Awesome muffins Meg! - 9/18/09

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  • AMYLT82

    Incredible!
    7 of 7 people found this review helpful
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    I REALLY LIKE THEM, HIGH FIBER, MOIST, THEY'RE ALMOST PERFECT! THANK YOU. - 9/15/09

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  • JKOPMEYER1977

    Very Good
    4 of 4 people found this review helpful
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    Yummy... Finally found a "healthy" blueberry muffin that has taste! Thank You Chef Meg! - 2/10/12

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  • TLROYER

    Incredible!
    4 of 4 people found this review helpful
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    Excellent! Even my picky husband gave 2 thumbs up. - 8/5/09

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  • TRUCKERMAN2009

    Very Good
    3 of 3 people found this review helpful
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    VERY GOOD!! Made this last weekend and I am looking forward to making them again this weekend. I also used Splenda Brown Sugar and I thought it turned out fantastic. Give them a try!! - 9/23/09

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  • LMDIENER

    Incredible!
    3 of 4 people found this review helpful
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    My husband and I both loved these. They're very grainy, moist and delicious. I will absolutely make them again. - 9/8/09

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  • LORISAM422


    3 of 4 people found this review helpful
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    my muffin pan was for only 12, so i made 12 servings instead of 14. i just made these. my son thought i was cooking cinnamon rolls from the way they smell. they look great can't wait until they cool to taste. - 8/22/09

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  • KHOWARD726

    Good
    2 of 3 people found this review helpful
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    Good, but lacking in yumminess. Next time (& there will be a next time) will add a bit of lemon zest. And I cooked them 5-7 minutes longer than recipe suggested. - 2/5/11

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  • SHADOZA

    O.K.
    2 of 2 people found this review helpful
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    something was missing...it wasn't bad tasting, but it was...missing something. - 4/1/10

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  • AJCOELHO


    2 of 6 people found this review helpful
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    I will definitely try them. - 9/11/09

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  • TCLADY

    Very Good
    1 of 1 people found this review helpful
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    Don't where everyone is coming up with they only got 12, thats what the serving size says. Any way I made them with mixed frozen berries (didn't thaw) and mixed the oats in with the dry ingredients, used just egg whites (2) instead of whole egg. Thought they where good. - 1/29/13

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  • YOGAANDBIKE


    1 of 3 people found this review helpful
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    How do I add one of these to my nutrition tracker? - 3/11/12

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  • PRECIOUS_JEWEL

    Good
    1 of 1 people found this review helpful
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    Very healthy tasting muffins, not too sweet. I didn't have buttermilk so I used regular skim milk. Next time I will try with buttermilk. - 12/30/11

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  • DLWIGHT

    Very Good
    1 of 2 people found this review helpful
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    Our whole family enjoyed these. - 9/9/09

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  • RAINBOWACTIVIST

    Very Good
    1 of 2 people found this review helpful
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    Yum! Very tasty muffins. I also got 12 instead of 14 out of the recipe. I can't wait to surprise my boyfriend with these. :-) - 8/23/09

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  • CELTICMAID


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    difficult to get blueberries but can use frozen mixed berries - mixed = strawberries, raspberries, blackberries. I tend to do muffins as traybakes - use baking sheet and tap mix and do many portions to freeze = picnics, lunchbox, weekend idleness with salads and film - relaxing. - 5/12/13

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  • BLACKBELTMOM4

    Very Good
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    My family loved these. I'll try different variations.
    - 5/7/13

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  • KACAR51


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    I made these using strawberries, egg substitute and Splenda Blend brown sugar! AWESOME and only 87 calories per large muffin! - 5/3/13

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  • SUGARSMOM2


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    love this quick breakfast . make ahead have on hand . - 4/25/13

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  • SCHMIDTANN00

    Bad
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    If it were called a oatmeal muffin it would be great, but I don't feel there is not enough flax in this to be called a flax seed muffin. - 4/24/13

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  • MOLETOS2456

    Incredible!
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    I just finish baking these! And they are awsome! I did substitute the sugar with brown sugar and use protein i had on hand. Kids said it smells delicious!!! - 4/23/13

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  • NORASPAT

    Good
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    I used banana, egg whites and no sugar and they turned out fine,
    less calories and more nutrients that way. I never use paper cases either. Pat in Maine. - 4/15/13

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  • ONYXLOSE20

    Incredible!
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    Wonderful for a quick on the go breakfast or snack - 4/14/13

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  • CRAZY8200

    Incredible!
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    Made double batch, used 1 cup of oat bran in place of 1 cup of oats
    also used almond milk, turned out great made about 28 muffins. - 4/9/13

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  • JULESP58


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    Haven't made them yet, but plan to today! Can't wait to try them! - 3/27/13

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  • SWAREHAM1

    Incredible!
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    Very good! Even my picky husband likes them. - 3/24/13

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  • KAYYAK1


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    The video says 120 calories for a regular size muffin but the nutritional breakdown states 138.8 per muffin. Which is correct? - 3/24/13

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  • BADGER92

    Very Good
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    I've made these a couple of times now. I keep ground flaxseed in my fridge and just mix a tablespoon into the batter. Honestly, I don't think it's even detectable in the muffins. Three kids ages 11, 12, and 15 each had two of these the other morning (snow shoveling made them hungry!) They're yummy! - 3/16/13

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  • KINGCARL1

    Very Good
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    This has been my breakfast for the past Month! I love this muffin and its easy to make. - 3/3/13

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  • GODZDESIGN95


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    YUM! - 3/2/13

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  • BBGRANNY

    Incredible!
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    made muffins I put the flax seed into the mix they are very good taste better than regular muffins - 2/28/13

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  • JIMINYC

    Very Good
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    These were great. I used oat flour instead of oats and added a little more cinnamon and some lemon zest, 2% milk. Definitely will make again - 2/23/13

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  • TROYALLEN26


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    sounds excellent! - 2/20/13

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  • YALARA

    Incredible!
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    I substituted splenda for the brown sugar, cutting waaay back on the calories. I also substituted cayenne pepper for the cinnamon (quirky, I know, but I love the bite). I had no blueberries, but blackberries do just fine. Conclusion: LOVE this recipe!! - 2/15/13

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  • SHARONKAY13


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    Having company for weekend needed something quick. They smell wonderful .Cut down on the sugar other than that went by recipe. This I WILL KEEP. - 2/14/13

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  • CHOFSTER

    Very Good
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    I make these all the time now! Great grab and go item out of the freezer. I do cut down on the brown sugar. Next time I'll add lemon zest. - 2/13/13

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  • SLSALKIL

    Incredible!
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    I absolutely love these muffins! Perfect light breakfast with a nonfat latte or protein coffee drink like Click. I do add add 1 Tbsp Chia seeds to the batch for a little added protein and fiber. Yum!! - 2/10/13

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  • DEBBEV


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    340 calories per cup - 2/9/13

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  • TWEETIEBIRDIE


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    I made them with cranberries! They were so good that it was hard to eat just one. I froze them so I can pop them in the microwave one at a time! - 2/8/13

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  • SUITABLE

    Incredible!
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    Delicious - 2/8/13

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  • TERRILAM

    Very Good
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    These were good. - 2/6/13

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  • SAPPHIRESS925

    Very Good
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    It was a bit too salty so next time I will use even less salt than what the recipe called for. Thank you for coming up with this recipe, it'll be one of my staples in my breakfast rotation list for my family. - 2/6/13

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  • RETIREDSUE


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    Made these in mini muffin/tart tins and got 31 muffins (I was expecting 24!) They were very good! I used organic soy milk in place of buttermilk, Splenda brown sugar mix and tiny frozen wild blueberries. The applesauce that I had was sweetened so I used only 1/2 cup sugar. - 2/1/13

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  • PMAGRAY

    Incredible!
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    I did & used everything as directed except I substituted raspberries for blueberries. YUMMY! I would/ will make again! I - 2/1/13

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  • POUNDSAWAY13


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    Sounds great, will make them this week-end and freeze some. Also will substitute egg beaaters and Spenda brown sugar. - 2/1/13

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  • NCNTADA


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    Mine didn't come out, but my husband said he would eat them anyway :) I will try it again and see if I can do better. - 1/27/13

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  • CRISCO51

    Incredible!
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    Made them without the flax seed -Delicious! Tastes just like the Blueberry Oatbran muffins you used to be able to get at Dunkin Donuts.This recipe is a real keeper. - 1/23/13

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  • DAPTHOMAS

    Incredible!
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    very good! - 1/20/13

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  • LISAR333

    Incredible!
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    These are really good. I had fresh blueberries on hand, so I used them and decreased the sugar based on others' comments, and the sweetness was perfect. I also got 14 muffins and probably could have gotten another one. Cubed applies would be good as well (daughter doesnt like blueberries) - 1/19/13

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  • 123ELAINE456


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    I want to try this recipe when I can get into a kitchen where I can bake. Looks like it is very healthy for you. I like Bakery Blue Berry Muffins too. - 1/16/13

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  • LLLAMALADY


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    They were super moist - maybe I could have cooked them an extra couple minutes. I liked them alot, my family said they were too "crunchy-granola". - 1/14/13

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  • HAPPYMOM8


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    My replacements--
    Soy milk with vingar for buttermilk
    Crushed pineapple for applesauce
    Plus added carrot pulp and oat bran for
    Extra fiber
    And still turned out great.
    - 11/17/12

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  • KARYN1712

    Good
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    add protein powder!! - 11/8/12

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  • -REGINA-

    Incredible!
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    Made 14 muffins; I used frozen blueberries straight from the freezer and the muffins turned out well; after baking, I froze half of the muffins, and they were still fantastic after thawing - 10/15/12

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  • EILEENOH

    Very Good
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    These were really good. For my son who won't touch berries, I made a couple with mini chocolate chips and he ate 'em up! For the topping I saved out a tablespoon of brown sugar to mix with the flax seed. Also I ground the oatmeal to hide it from the kids. Will make these again and again! - 9/8/12

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  • CATHERYNK

    Very Good
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    These are great. They do make a denser muffin. I too did not have buttermilk on hand and used 3/4c lowfat greek honey yogurt mixed with 1/4c skimmilk. I didn't have quick oats and used regular oats. I only used 1/2c brownsugar since the yogurt had honey - turned out fine! my daughter asked for 2nd - 8/28/12

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  • BPRAYTER

    Incredible!
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    Love these muffins! I did make mock buttermilk by adding lemon juice to 1 C nonfat milk. These are incredible. - 8/19/12

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  • HEALTHYDESIRE

    Very Good
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    These were very good. I will make them again. - 8/7/12

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  • BRENDACLINE

    Incredible!
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    these muffins are so good and easy to make - 8/6/12

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  • LBEYMER01

    Incredible!
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    Oh, my gosh! These are one of the best muffins I have ever tasted! My whole family loved them! Definitely going to keep a stock of these in the freezer. Very few "healthy" recipes would I take to a brunch with friends. This is one of those few! Delicious! - 8/3/12

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  • AMITA75

    Incredible!
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    I used non-fat plain Greek yogurt instead of applesauce, and the texture is great! These are the first satisfying healthy muffins I've ever made! - 8/1/12

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  • FUNKYG1


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    Best blueberry muffins I have eaten. Even DH liked them and he rarely likes "healthy" food. - 7/18/12

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  • MOETOWN1


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    These are fabuloius! - 7/15/12

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  • MICHELLELEHMAN

    Incredible!
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    Really good. I actually only used 1/2 cup brown sugar and muffins were perfect! - 7/14/12

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  • RDOWE53

    Incredible!
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    also used splenda brown sugar,,,and vanilla extract...topped with peanut butter for a pre work out meal with a glass of skim milk... - 7/14/12

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  • RITASL

    Incredible!
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    Yum - 7/14/12

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  • KATHRYNLP

    Good
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    Try not to eat the whole batch... LoL - 7/14/12

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  • MYDONNA13


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    Very good muffins! I was just wondering what to do with a pint of left over blueberries since my grandson left from a visit, perfect timing. I keep a bag of ground flax seeds in my fridge and put a T in everything (pancake batter, muffin mix etc) because they are a good source of Omega 3 - 7/14/12

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  • KZARVEY


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    These sound great. My kids love muffins. I'm going to make them for breakfast tomorrow with some changes. Dairy-free for us, so Almond milk with some vinegar and frozen raspberries because I don't have any blueberries on hand. Yum, can't wait. - 7/13/12

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  • LEANJEAN6


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    very tasty - 7/13/12

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  • ELAINESTEF


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    I'm diabetic and I'm worried about the high carbohydrate content. - 7/13/12

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  • FIT_ARTIST


    0 of 1 people found this review helpful
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    I sure would like to see recipes that don't have wheat in them. - 7/13/12

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  • PATRICIAANN46


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    These are so good!!!!!! I did change the egg to Eggbeaters and the brown sugar to Splenda Brown Sugar as my husband has Type 2 Diabetes. He loved them. - 7/13/12

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  • RAELYNNSMILLER

    Incredible!
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    these are awesome! Even the kids and hubby loved them. I will definitely be making these again! and again and again and again. :-) - 6/6/12

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  • MEULINKAA

    Incredible!
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    These are so great!!!Totally don't feel guilty about eating them. Can't wait to take them to our next family brunch! - 5/27/12

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  • PEGJW111

    Incredible!
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    I needed some portable breakfast recipes and this is a good one. I made the recipe as written and got 13 muffins. Easy to grab on my way out the door and enjoy with a cup of coffee at the office. - 5/6/12

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  • BRIKO2011

    Incredible!
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    Delicious and moist. I too used Splenda brown sugar (1/4 cup plus 2 TBS as per package directions) and sprinkled top of muffins with chopped walnuts for added crunch - very good. - 4/22/12

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  • BEADGAL6

    Very Good
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    I baked a batch to eat for breakfast or my evening snack. The muffin is really good. They freeze nicely too.I take a few out to thaw at a time. I will make them again. Fresh blueberries are not that great to buy in the northeast right now so I used the new Dole 1 cup portions of frozen blueberries. - 3/29/12

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  • BROCCOLIROSE

    Incredible!
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    LOVE these! Just the right amount of "sweet" and healthy too! I didn't change a single thing in this recipe...you can't top perfection! - 3/24/12

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  • MEXIHOLIC


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    will this recipe work with different flours, like amaranth or rye, I have to find something other than wheat. - 3/21/12

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  • NWME4EVRMARYANN

    Incredible!
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    I LOVE this recipe! - 3/20/12

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  • JAMIE_CHRISTINE

    Incredible!
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    Best blueberry muffins I have ever made! I like them even better than versions with twice the fat and sugar! - 3/15/12

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  • TRISHKC1948

    Very Good
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    Taste of Home! Finally a muffin recipe that isn't a glorified cup CAKE. Not too sweet, great source of fiber, tastey without butter or margarine=guilt free! Subbed a few chocolate chips for blueberries in several muffins, for my hubby. Love at first bite! - 3/13/12

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  • BARBARASAWIN


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    Very good! I didn't have quick oats so used a cup of All Bran instead and Light vanilla soy milk. I think they taste better the next day than they did when I took them out of the oven. - 2/21/12

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  • YOLLY_382


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    i was woundering if lactose free milk work will with making this recipe plz let me kno - 2/19/12

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  • TEAMDIABETES


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    Any "clean" alternative to the sugar? - 2/18/12

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  • SALLIEPERKINSON

    Incredible!
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    I doubled the cinnamon and added 1/4 cup more of blueberries and I can say these are outstanding! Thanks for sharing this recipe. - 2/14/12

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  • PHILSPHAMILY

    Incredible!
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    Delicious! Healthy muffiins usually taste healthy... and these do.... but they also taste very yummy! Mine had to bake 20 min. - 2/9/12

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  • FELKEY83

    Good
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    Pretty good - 1/26/12

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  • IMCG2012

    Incredible!
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    Unbelievable that these muffins are so nice without practically using any fat at all. Love everything about them, and my kids did too! - 1/26/12

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  • KSCHULTZ14

    Incredible!
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    These were very good. I will be making these again! - 1/25/12

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