Dark Rye Blueberry Flax Seed Muffins

Dark Rye Blueberry Flax Seed Muffins
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Nutritional Info
  • Servings Per Recipe: 22
  • Amount Per Serving
  • Calories: 153.2
  • Total Fat: 2.0 g
  • Cholesterol: 18.1 mg
  • Sodium: 334.3 mg
  • Total Carbs: 36.5 g
  • Dietary Fiber: 3.7 g
  • Protein: 4.0 g

View full nutritional breakdown of Dark Rye Blueberry Flax Seed Muffins calories by ingredient
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Moist, and tasty. Great addition to breakfast or snack in between breakfast and lunch! Moist, and tasty. Great addition to breakfast or snack in between breakfast and lunch!
Number of Servings: 22


    2 Eggs large
    1 Tbsp Vanilla
    1/2 cup unsweetened apple sauce (homemade)
    1.5 cup brown sugar
    1/4 cup lime juice
    1.5 cup 2% milk(would use lower fat but all I had on hand)

    1.5 cup dark rye flour
    1/4 cup white flour
    2 tsp baking powder
    1 tsp baking soda
    1 tbsp cinnamon
    2 tsp salt
    2 cup instant oats
    2 Tbsp flax seeds

    2 cup frozen or fresh blueberries


Grind flax seeds in a coffee grinder for fast effective grinding.

Add raisins, nuts, or anything to your taste for variation.

You can get rid of the white flour all together if you want, I just thought it would help with binding. I would normally use whole wheat instead of the white but was all out!


Whisk all dry ingredients except for the sugar and flax seeds together in a medium sized bowl. Mix with a stand or hand mixer your eggs, applesauce, milk, lime juice, vanilla and brown sugar on medium for about 2 minutes. Grind your flax seeds and now add to your dry mixture. Now gradually add your dry mixture to your wet mixture mixing slowly. Make sure not to over mix. Fold in the blueberries. Place in muffin tins either lined with papers, or sprayed with canola oil. Bake at 375 for about 15 minutes, or until toothpick comes out clean. Makes about 22 regular sized muffins. Enjoy!

Serving Size: Makes 22 regular sized muffins

Number of Servings: 22

Recipe submitted by SparkPeople user AMANDAMASH.

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