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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 160.1
  • Total Fat: 9.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 76.0 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 9.0 g
  • Protein: 9.2 g

View full nutritional breakdown of Blueberry Flax Microwave Muffin calories by ingredient
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Blueberry Flax Microwave Muffin

Submitted by: REBECCAFRIEDMAN
Blueberry Flax Microwave Muffin

Introduction

Made in a coffee cup or shallow bowl, these babies are delicious, nutritious, and so fast you will be amazed. Enjoy! Made in a coffee cup or shallow bowl, these babies are delicious, nutritious, and so fast you will be amazed. Enjoy!
Number of Servings: 1

Ingredients

    1 ounce frozen blueberries
    1/4 cup ground flaxseed
    1/2 tsp baking powder
    2 Tbsp sugar-free pancake syrup
    1/2 tsp orange zest
    1 egg white
    1/2 tsp nutmeg

Directions

Mix dry ingredients together thoroughly (I use a large measuring cup and just add other ingredients to the flax once I have measured it) and then add egg, syrup & zest. Pour into oversized coffee cup that you have sprayed (I use organic coconut oil spray) and put in microwave for 90 seconds. This will make a tall muffin. If you prefer a flatter muffin (more like a muffin top) use a small, shallow cereal bowl. Top with a little more sugar free pancake syrup if desired, and butter if you can spare the calories. For a really decadent version put a tablespoon of melted butter into the batter before cooking. Please comment if you make this recipe! Enjoy.






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  • Good
    27 of 27 people found this review helpful
    I just tried this recipe. Mine did not look like the photo above. Mine looks much darker, so it's not as pretty, but it's actually a tasty muffin. The only change I made in the recipe was to use honey instead of pancake syrup. Thanks for sharing this! - 5/1/13

    Reply from REBECCAFRIEDMAN (6/8/13)
    Spark added a stock image of a blueberry muffin, not my picture, and definitely misleading! No way a microwave muffin made with whole grain flax is going to look like that. Glad you enjoyed!


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  • Very Good
    24 of 25 people found this review helpful
    I made this earlier today. took a little more time to cook in my microwave. I calculated that the amount of blueberries to be 1/4th cup. The muffin was very yummy and the flax gives it a nutty taste. I didn't miss the flour at all - 5/1/13

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  • Incredible!
    15 of 15 people found this review helpful
    This was really good and filling! I used raspberries, lemon zest and cinnamon and they were good also. Thanks for posting this! - 3/22/10

    Reply from REBECCAFRIEDMAN (3/22/10)
    Glad you enjoyed, Cindy! I keep making variations on this recipe and I will post some more when I get a chance - it's pretty flexible.


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  • 12 of 12 people found this review helpful
    This recipe is a winner. It's the first one I've tried using flax seed. I purchased a 3 lb. bag of Golden Omega Flaxseed from Costco. Since I haven't seen it there before assume it's a new product. The muffins are very good and also very filling. I've used apple for the fruit with cinnamon. Thanks! - 9/2/13

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  • Incredible!
    9 of 10 people found this review helpful
    I'm as happy as a clam in chowder! Able to eat something like bread again. Great with Strawberries too. - 4/7/13

    Reply from REBECCAFRIEDMAN (6/28/13)
    so glad you enjoyed! the variations are are infinite as your imagination.


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  • 8 of 9 people found this review helpful
    Can't wait to try this! Questions: (I'm not much of a cook). Do I need to thaw the berries first? Also, I only have un-ground flax seed, will that work? I guess I could try & crush them up with my mortar & pestle! - 7/8/13

    Reply from REBECCAFRIEDMAN (7/12/13)
    Hi and glad you are interested in my recipes! Becoming a good cook is not that hard, and you are doing it the right way by trying new recipes and asking questions. :-) No need to thaw berries first, and you can use fresh! Yes, grind flax. I use a coffee bean grinder.


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  • Incredible!
    7 of 8 people found this review helpful
    I add flax to almost all my baking items now. Also use whole wheat and soy flour. This really adds the protien to a recipie and they taste GREAT. Thanks for sharing this one. I especially love blueberries. - 4/9/10

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  • Incredible!
    6 of 6 people found this review helpful
    This is a great recipe! I added the tablespoon of melted butter to mine. I melted the butter in the baking cup and swirled it around to grease the cup, then put the remaining butter in the batter. I didn't have any S/F maple syrup, so I used DaVinci's S/F vanilla syrup. It needed 2 min. to cook. - 5/25/13

    Reply from REBECCAFRIEDMAN (6/8/13)
    sure, any SF syrup would work!


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  • Incredible!
    6 of 6 people found this review helpful
    Love this for breakfast or lunch. I added a little coarsely ground almond the second time, also delicious. Satisfying meal idea. - 1/13/13

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  • Good
    4 of 4 people found this review helpful
    Tastey, I also tried substituting grated carrots& cinnamon, sooooo good! Looking forward to other substitutes. Maybe a savory edition using zuchinni or other veggie? - 2/26/14

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  • Incredible!
    4 of 5 people found this review helpful
    Totally awesome! I used 2 tbsps flax seed and then ground it up in my magic bullet. I used Torani Sugar Free Vanilla & Hazelnut syrup (mixed together to make 1 tbsp), pumpkin pie spice, fresh blueberries, and grapefruit zest. It's a little eggy in consistency for me, but the flavor is amazing! - 7/11/13

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  • Incredible!
    3 of 3 people found this review helpful
    Delicious and super moist!! 90 seconds was perfect. Also tried using ground chia, flax & cocoa blend purchased at Whole Foods, and replacing nutmeg with cinnamon. Even better! Will be making again and again with variations! - 5/3/13

    Reply from REBECCAFRIEDMAN (6/28/13)
    so glad you enjoyed and are having fun with variations! it's a super flexible recipe.


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  • Very Good
    2 of 2 people found this review helpful
    Chopped some frozen strawberries and it's amaaaaazing. Quick, easy, great tasting in the morning and quite the healthy energy boost. - 5/12/13

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  • Incredible!
    1 of 1 people found this review helpful
    I'm a very picky eater, so this 'healthy' tasting muffin is delicious! I adjusted the recipe using other suggestions in the comments. A whole egg, no orange zest, honey instead of SFPS, cinnamon instead of nutmeg. I also added 1-2 drops of vanilla extract, and sprinkled powdered sugar on the muffin! - 8/13/14

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  • Very Good
    1 of 2 people found this review helpful
    Very tasty, easy recipe. I used a regular mug and should have used extra large but it still worked. I also substituted Agave for the syrup and used liquid egg white. I had to adjust my cooking time because of that. I think I used more than I should have. - 7/29/14

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  • Incredible!
    1 of 1 people found this review helpful
    Just made twice.In a row.First time followed recipe as is, but had to sub in honey for SF as had none on hand.Quite good!Second time subbed 1 tsp stevia for syrup and used a whole egg to add back moisture.Made a taller, lighter muffin, but not enough stevia. Also nuked 2 min in 850 watt oven. Thanks - 7/29/14

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  • Good
    1 of 1 people found this review helpful
    Good but doesn't look like the picture with the yellow mine is totally blue!!! - 2/28/14

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  • Incredible!
    1 of 1 people found this review helpful
    It was really tasty, easy to make and my kids even liked it! Even without flour it has a great consistency to it. Great Recipe! - 1/15/14

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  • Incredible!
    1 of 1 people found this review helpful
    i loved it! thank you for sharing it! - 4/22/13

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  • I wanted to rate the recipe as 4, but fat finger effect resulted in lower rating. Sorry about that. My modifications: one full egg, 1 tbs of lemon juice, 1 ts of sugar. 90 sec is the perfect time, then 2 min standing time. I can't believe how great it turned out without a trace of flour. Thanks :) - 9/30/14

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  • Wonderful! I added a couple of drops of vanilla and used carton egg whites. The mix was a bit dry (it formed a big lump around my spoon), so I added more egg whites until it was a little smoother. I just poured a little in and mixed it until it looked better to me. I will make this again! - 9/24/14

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  • Great recipe! I had to sub honey for syrup, as I had none. It's more like a cobbler than a muffin, but SOOOOO good! - 9/5/14

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  • Bad
    0 of 1 people found this review helpful
    I thought this was fairly terrible. I followed the directions exactly. It's like a strange quiche, not remotely muffin-like. The texture and appearance is very unappealing. It doesn't taste like anything really, there's just a vague hint of sweetness. Not recommended. - 9/1/14

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  • I cooked this for a full 2 min and let it rest for about the same. Very good! My first time using flax for anything. My flax is mill ground. Thats all i could find. Worked fine. - 9/1/14

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  • Love this! I also made with raspberries, lemon zest and cinnamon and used a whole egg. I love the taste, speed and lack of mess afterwards. A real winner!! - 8/26/14

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