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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 137.7
  • Total Fat: 1.6 g
  • Cholesterol: 16.3 mg
  • Sodium: 320.9 mg
  • Total Carbs: 33.9 g
  • Dietary Fiber: 2.6 g
  • Protein: 3.7 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

Low-fat buttermilk and applesauce help lower the fat, and the whole-wheat flour and flax seed add fiber. These healthful muffins freeze well! Low-fat buttermilk and applesauce help lower the fat, and the whole-wheat flour and flax seed add fiber. These healthful muffins freeze well!
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 375F. 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


  • Incredible!
    59 of 60 people found this review helpful
    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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  • Incredible!
    33 of 33 people found this review helpful
    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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  • Incredible!
    24 of 25 people found this review helpful
    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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  • Good
    17 of 18 people found this review helpful
    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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  • Incredible!
    16 of 16 people found this review helpful
    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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  • 15 of 17 people found this review helpful
    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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  • Incredible!
    14 of 14 people found this review helpful
    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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  • Very Good
    12 of 12 people found this review helpful
    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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  • Incredible!
    10 of 10 people found this review helpful
    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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  • 10 of 10 people found this review helpful
    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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  • Incredible!
    7 of 7 people found this review helpful
    I REALLY LIKE THEM, HIGH FIBER, MOIST, THEY'RE ALMOST PERFECT! THANK YOU. - 9/15/09

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

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

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  • Very Good
    4 of 4 people found this review helpful
    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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  • Incredible!
    4 of 5 people found this review helpful
    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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  • 3 of 5 people found this review helpful
    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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  • Good
    2 of 3 people found this review helpful
    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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  • O.K.
    2 of 3 people found this review helpful
    something was missing...it wasn't bad tasting, but it was...missing something. - 4/1/10

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  • 2 of 7 people found this review helpful
    I will definitely try them. - 9/11/09

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  • Incredible!
    1 of 1 people found this review helpful
    I luv this recipe, it sounds just perfect. - 9/21/13

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  • Very Good
    1 of 1 people found this review helpful
    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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  • 1 of 4 people found this review helpful
    How do I add one of these to my nutrition tracker? - 3/11/12

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

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  • Very Good
    1 of 2 people found this review helpful
    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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  • I love bluberries - 11/7/14

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  • I used a large 6 count muffin tin with this recipe which was perfect for this amount. These muffins are very yummy. I did not have buttermilk and used regular milk and did not have quick cooking oats only the regular and still got a great result. - 9/14/14

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  • I LOVE these healthy muffins! I mixed the flaxseeds in the batter and added another 1/3 cup blueberries. Excellent!! - 8/10/14

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  • Delicious - 6/16/14

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  • AWESOME! And they are hearty too- with a cup of almond milk (unsweetened) and some fruit I was good to go all morning. These will be a great staple to keep in the freezer too when short on time or need a quick snack. - 2/28/14

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  • Theses were pretty good- I left out the baking soda by mistake! Next time I'll be sure to include it and they will be bigger. - 2/25/14

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  • These came out great! I put the flax seeds in the batter, as well as on top. I used paper liners. Here is my picture of them:
    http://photos-ak.sparkpeople.com/nw/1/4/
    l1442557856.jpg
    - 2/23/14

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  • I made these today to have with my gal friends tomorrow. They are sooo moist and tasty. I definitely will be making them again. I followed the recipe exactly. - 2/7/14

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  • I made this recipe exactly as the Spark People cookbook states. These are amazing and I want to try with lemon zest next time. Also am thinking a good combo would be dried cranberries soaked in water for 10 mins and orange zest. - 1/15/14

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  • DELICIOUS! I can't tell the difference! I used 1/2 dark brown sugar. - 1/5/14

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  • I mixed the flax seed into the batter rather than top, added raisins - 11/4/13

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  • Thank you, Chef Meg! I'm making these for the second time! I am wheat intolerant and exchanged the wheat flour for barley flour and only used 1/4 cup of brown sugar. Two Tbls of flax and 1/2 cup of applesauce made them still very yummy! - 10/10/13

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  • Pretty good
    - 10/7/13

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  • I made this on the weekend and they are, indeed, awesome. I made the mistake of directly substituting a brown sugar blend without reading the instructions so, of course, my muffins were way too sweet. I will definitely be making these regularly now that I have corrected MY mistake. - 9/23/13

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  • These are super! Very moist-I usually put butter on muffins, but these really didn't need it! From reading the reviews, I used just 1/2 Cup Splenda and 1/2 tablespoon blackstrap molasses (since I didn't have brown sugar), and they were plenty sweet. - 9/14/13

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  • Mine turned out a little dense, though in the picture they look light and cakey, so I probably overmixed or something. Still, they were tasty and the fresh blueberries were delicious! - 9/13/13

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  • I make these muffins often, they have become a family favourite!
    Because I'm diabetic, I only put 1/4 cup of brown sugar and they still taste terrific! - 8/20/13

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  • wow these are the best blueberry muffins I've ever made or eaten. I LOVE them. I didn't have the buttermilk so I used 1/2 c fat free half and half and 1/2c 1% milk, I used an egg white instead of a full egg, and I used cinnamon instant oats. I also mixed in the flax instead of putting it on top. YUM - 8/15/13

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  • Really good! I used still frozen blueberries so I had to bake them an extra 5 minutes--but they came out perfect and not too sweet. So glad to have something without artificial sweeteners. - 7/29/13

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  • These are REALLY good!! I mixed the flax seed in with the dry ingredients. - 7/22/13

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  • I liked this. Also very similar to Chef Meg's Berry muffin - 7/17/13

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  • Divine! I had no FLAX or MILK in the house so I substituted with french vanilla yogurt and wheat germ and they are a goooooooood time! - 7/16/13

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  • Quick and easy to make. I used rolled oats (not quick oats) and as other members suggested, used Splenda brown sugar blend. They came out very tasty and the texture was good, too. - 7/16/13

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  • How much ground flax meal would equal 1 TBSP flax seeds? I buy ground flax meal instead of the whole seeds. - 7/15/13

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  • Sounds great! I will make some this weekend. - 7/15/13

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  • The blueberry are awesome and I also tried adding raspberries and cut up strawberries to the blueberries - Fruit explosion! Awesome. I used brown sugar Splenda as well. - 7/13/13

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  • I made these for breakfast today, only I used the Splenda brown sugar instead. It is an easy and delicious recipe! - 7/13/13

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  • Delicious! My sister and my husband both loved them. I even enjoyed them cold :) I will be making these again! - 7/9/13

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  • These muffins are incredibly delicious. I did not have applesauce and substituted 1/2 cup of additional blueberries. This recipe makes the best muffins you have ever eaten, including those with 3 times as many calories. - 7/9/13

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  • Make these often. Keep them in the freezer fot when I am on the go or busy around the house - 7/4/13

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  • looks good! - 7/1/13

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  • i tried these for guests and they enjoyed them so much. They had no idea that what they were eating was actually a pretty healthful muffin. I plan to keep making them often. - 6/29/13

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  • I went exactly by the recipe. Very easy to make. What I liked about these muffins is that I did not have to use artificial sweeteners. Makes for a good snack as well. - 6/26/13

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  • Very good for a go to breakfast when you are in a hurry! - 6/17/13

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  • Very good
    I also made a batch with cherries - 6/3/13

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  • I did a Makeover on this recipe today because I am Gluten Free. Wow! What a great recipe. I upped the cinnamon to 1 T and exchanged the wheat flour for gluten free all purpose and added 1/2 tsp of xanthan gum, used gluten free quick cooking oats & exchanged coconut sugar for the brown. Delishious! - 6/3/13

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

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

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

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

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

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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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  • 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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  • 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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  • YUM! - 3/2/13

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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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  • 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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  • sounds excellent! - 2/20/13

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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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  • 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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  • 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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  • 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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  • 340 calories per cup - 2/9/13

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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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  • Delicious - 2/8/13

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  • These were good. - 2/6/13

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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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  • 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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  • 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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  • 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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  • 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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  • 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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  • very good! - 1/20/13

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

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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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