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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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Member Ratings For This Recipe


  • 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
    23 of 24 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!
    14 of 14 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!
    5 of 5 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!
    3 of 4 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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  • 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!
    2 of 2 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
    1 of 1 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'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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  • I can't wait to try this! I love blueberry muffins, and now, I can have one anytime! LOL - 8/13/14

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  • The only change I made was to use Agave since I didn't have the syrup. It did not turn out anything like a muffin more like a bread pudding. Taste was good, just dissapointed it wasn't a muffin. - 8/10/14

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  • This was really good! Will make again! - 8/9/14

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  • This was very good. I do wish they would quit putting erroneous photo representations of the food on these recipes though. I would make this again...I actually used fresh blueberries since I had those---but I think I might try to bake it like a real muffin would also use cinnamon and less nutmeg. - 8/8/14

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  • My sister and I shared this recipe this morning and she immediately wanted me to send it to her. We loved the protein and fiber count and the flavor. Thanks. - 8/5/14

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  • Delicious!!! Thank You...... - 8/4/14

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  • I was wondering how much an ounce of frozen blueberries would be, but seeing the one comment about 1/4 cup sounds about right. Good way to get some flaxseed into me, and I'll try it again using raspberries with perhaps orange zest. Thanks for sharing -- it's a bit high in calories, but good stuff. - 8/4/14

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  • I love adding lemon or orange zest to this, it is a hit with my family! - 8/4/14

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  • I don't have a microwave so I guess I can't try this recipe---is there any way I can make it in a conventional oven - 8/4/14

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  • Has anyone every tried this without the egg white? Wondering what I can substitute for that. - 8/4/14

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  • I tried this recipe for breakfast. I have to say I'm not really a fan. Maybe I will try some of the ideas listed to make it a bit better tasting. - 8/4/14

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  • think I will give this a try as soon as I get the flax seed in house. wish folks didn't get so hung up on the photos not matching. isn't it the recipe that counts? thanks for the recipe. - 8/4/14

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  • i personally didn't like the taste of nutmeg so next time im going to use ground cinnamon. overall i really liked the texture and it seems really healthy because of the flax seeds. - 7/31/14

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  • Just tried this recipe last night - made two in a roll. Great tasting. - 7/31/14

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  • This was very good, I used lemon zest because I didn't have an orange. It was tasty. - 7/14/14

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  • I made this for breakfast this morning. My husband thought that besides the blueberries, there wasn't a lot of flavor. Overall, very good. I added a few sliced almonds to mine. I like a little crunch in my food. I may actually try it with a little lemon next time to amp up the flavor. - 6/14/14

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  • Wow. Interesting. The ground flaxseed alone makes the batter? We'll try this soon. Thank you. - 3/6/14

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  • I love this recipe for being fast and healthy. I agree that the photo is misleading, and it is much darker and differently textured than a normal muffin because of the flax. I'm not used to the taste of flax seed, so it was different than I expected, but I could get used to it. Overall very good! - 11/24/13

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  • are there some dry ingredients missing? - 11/7/13

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  • Thanks for this recipe! You rock! - 11/5/13

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  • I'm fairly new here but have got a LOT of good recipies for my health plan. this looks like a simple, easy snack. I'm going to try it today. Thanks - 10/22/13

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  • My muffins didn't seem to rise like I thought they should have. But they didn't taste to bad. - 10/10/13

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  • Hi! Thanks! I made this as written and it was really good. I'm going to try to get my kids to eat it. - 9/26/13

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  • I assume its okay to substitute raw honey, as I don't eat any artificial sweeteners? Can I use egg yolk, too - I understand that is where all the goodness A note that flax seed should only be purchased if it is refrigerated, and always ground fresh as it goes rancid very quickly which can be harmfu - 9/22/13

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  • save - 9/22/13

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  • Good job! Super healthy and yummy. I substituted agave syrup and used a ceramic mini loaf pan. It puffed up nicely in 90 seconds. A drizzle of syrup right after cooking was a nice touch. - 9/21/13

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  • I do not normally rate or comment recipes. But I want to thank you. I have been struggling with a wheat free life. I love muffins, but they ones in the store are pricey and high in calories. This is a great snack or addition to my Sunday breakfast. - 9/19/13

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  • I liked this recipe (made mine w/ golden flaxseed and egg beaters, and skipped the orange zest). While not the prettiest, it was surprisingly tasty, satisfying and filling. Quick and tasty. - 9/17/13

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  • Just made this muffin and ended up throwing it out. It definitely did not turn out like the picture and I did not think the flavor was good. Will have to keep looking at other muffin recipes because this isn't it. - 9/15/13

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  • So glad to find a recipe for muffins that doesn't require a muffin pan. And tasty to boot. - 9/15/13

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  • Enjoyed this recipe, thanks for posting it. I added a heaping tablespoon of whipped topping. Yummy! - 9/15/13

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  • Added a few pecans, a full egg, and pumpkin all spice and turned out wonderful! - 9/9/13

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  • Can you use gluten free flour for this recipe? - 9/6/13

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  • I made this today. It wasn't bad, I think it's just a texture I need to get use to. I think next time I will try lemon zest rather than the orange. Thank you for the recipe, very much appreciated
    - 6/23/13

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  • Is there supposed to be some regular or wheat flour in this in addition to the ground flaxseed? My muffins are much darker and not especially flavorful. - 6/4/13

    Reply from REBECCAFRIEDMAN (6/8/13)
    No, this is a glutenfree and very low carb version in which there is no flour. I did not put the picture on this recipe, I think Spark must have, that is definitely a stock image. A microwave muffin will not turn out that pretty, sorry!


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  • Good recipe. Mine came out darker than the picture also but was very tasty. My cook time ended up being 3 mins but my microwave isn't very powerful so that wasn't a surprise. This could easily be adapted for other favors. - 5/25/13

    Reply from REBECCAFRIEDMAN (6/28/13)
    the picture is a stock image of conventional blueberry muffins that Spark attached to my recipe! Unfortunately a microwave muffin is not very photogenic. :-)


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  • Mine didn't come out like the picture. It actually looked bad. The mug I used wasn't big enough so I had blueberry juice all over my microwave. It took me longer to make this,but I'll try it again. Used Vermont syrup (30 cals). - 5/7/13

    Reply from REBECCAFRIEDMAN (6/28/13)
    Some people make this with saran wrap covering it, and a small slit in the saran to allow steam to escape. The picture is not mine, Spark used a stock image of some conventional blueberry muffins - no way are microwave flax muffins going to look like ones that were professionally photographed! :-)


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  • I didn't realize that Walden Farms pancake syrup was sugar-free until after I made this. Since I didn't have that, I used sorghum molasses, adding 140 calories. It might be desirable to note that there is a REASON to use that specific brand, unlike some other ingredients. Yummy, though! - 5/4/13

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  • I made this recipe this morning. It was very good. My daughter even liked it. I added 1.5 oz. of mixed berries vs. blueberries since that's what I had, but followed the rest of the recipe. Being flax meal, and I wasn't familiar with the taste, it seemed a bit strange, but good. Easy to make. - 5/2/13

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  • Gave it 5 stars not only for flavor, but also for ease of preparation, eye appeal and quick cleanup. I used the whole egg and substituted lemon for the orange peel, because I didn't have any. Liked the texture and "earthy" flavor from the flax. Will make again; very versatile recipe. Thank you! - 5/2/13

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  • I'll get some ground flax seed and try this - I haven't had muffins for years, and have always loved them. - 5/1/13

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  • Is there any way to make without any egg product? - 5/1/13

    Reply from REBECCAFRIEDMAN (6/28/13)
    Hmmm. I don't think a microwaved muffin would work very well without eggs, sugar AND flour, because that is what gives it the lift and stabilizes it to stay up.... I tried to make some once that had no eggs and they did rise (I used a lot of baking soda) but then fell very, very flat.


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  • Can this recipe be used with a conventional oven? - 5/1/13

    Reply from REBECCAFRIEDMAN (6/28/13)
    Um, I don't know! Probably, but I have never tried because this way is so easy. If you try it let us know how it turns out!


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  • LoveThis Recipe ! - 5/1/13

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  • Tempted to try this with some blackberries I have! Maybe i'll make these for dessert tonight! (using gluten free flour I have and flax seed... would that work?) - 5/1/13

    Reply from REBECCAFRIEDMAN (6/28/13)
    I don't see why not, although the taste will be a bit different... I find some GF flours to be a bit weird tasting, depending on the blend they use. avoid the ones with chia seeds or chickpea flour, those both have very strong flavors. Blackberries sound delicious.


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  • Definetly will make these again!! - 5/1/13

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  • this caught my eye . I love the red mill ground flaxseed meal - 5/1/13

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  • That's pretty good! I used maple syrup & honey because I did't have pancake syrup. thanks! - 5/1/13

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  • This was fantastic! Just made it this morning for the first time. Really satisfying and delicious. I have a feeling this will be a morning staple from now on... - 3/25/13

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  • I had to cook it longer but it's petty good. Mine didn't rise a lot, nor does it looked baked. Maybe I can try in the oven in a ramakin. - 2/1/13

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  • Delicious and easy! - 5/18/10

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  • This is wonderful for those of us missing the bread texture on our tongue. - 5/1/10

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  • i am looking for recipes with flax or soy flour. do you have more.would love to hear from you - 4/5/10

    Reply from REBECCAFRIEDMAN (4/10/10)
    I have tons of flax recipes, many are posted here on Spark, and I am always developing new recipes since I LOVE flax and am basically using it to the exclusion of all other "grain" products. What kinds of recipes are you looking for?


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