Blueberry Flax Muffins: golden flax to the rescue

Does this look like a dry, dense, “fiber-y” muffin to you?

No, it doesn’t to me, either.

And I can attest (since I was there, on the other end of the camera) that this moist muffin, packed with high-fiber flax and juicy blueberries, is as tasty as any “healthy” muffin you’re liable to run across.

What do we mean by healthy, anyway? In truth, it means something different to everyone.

Think of all the diets people follow: low-fat, low-calorie, low-sugar, low-carb. High-protein, high-fiber. Raw, vegan, vegetarian, ovolactarian. Gluten-free, dairy-free. Kosher. Halal.

And then there’s the chocolate diet…

The best diet advice I ever heard came from Dr. Marion Nestle, former chair of the department of public health at NYU. And it mirrored what I heard Julia Child say, on one of the occasions I was fortunate enough to hear her speak in person.

Eat a little bit of everything.

The key words being, “a little bit.”

I love pretty much everything I bake (otherwise why would I bake it, right?) And I’m betting you’re the same. It takes a ferocious amount of willpower to eat one brownie – and then put them away for another day. Or, better yet, send them to soccer practice with your daughter, or bring them over to the guys at the firehouse.

But if you can gather the will to do that, you don’t need to abandon any of your favorite foods – cookies, cake, pie, white bread.

A small portion of these special treats, slipped in among the apple and the green salad, the bowl of oatmeal and the nonfat yogurt, is part of a balanced diet – YOUR balanced diet.

And the occasional indulgence is even better when you add fiber, protein, and vitamins (plus Omega-3 fatty acids) – as happens when you bake with flax.

Here are a couple of our favorite high-fiber stars: golden flax meal on the left, golden flax seeds on the right.

Why golden flax, instead of the more common brown?

Because we did some thorough taste-testing with customers before deciding which kind of flax to offer, and our testers were pretty unanimous in their choice of golden flax over brown – citing its mild, nutty flavor.

So, are you ready to bake with flax? Let’s try these Blueberry Flax Muffins.

Preheat the oven to 375°F.

Start by whisking together the following:

2 cups King Arthur Unbleached All-Purpose Flour
1/4 cup whole flax meal
1/4 cup whole flax seeds, optional
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Set the mixture aside.

In a separate bowl, beat 4 tablespoons unsalted room-temperature butter with 1/2 cup light brown sugar until creamy.

Scrape the bottom and sides of the bowl, then add 2 large eggs one at a time, beating well after each addition.

Add 2 teaspoons vanilla and 3/4 cup buttermilk or plain yogurt (or 2/3 cup liquid whey), and mix again.

The batter may look a bit curdled; that’s OK.

Add the flour/flax mixture, beating on low speed just until the batter is smooth.

Fold in 1 1/2 cups blueberries, fresh or frozen, briefly and by hand; you’re trying to avoid discoloring your batter. Fresh blueberries won’t turn your batter blue/green like frozen ones will; but if the frozen berries are frozen solid, and you fold them in quickly, your batter will stay fairly golden.

Grease a muffin tin; or line it with papers, and grease the papers.

Scoop the batter into the prepared muffin cups, using a heaping 1/4 cup for each; a muffin scoop works well here. Sprinkle each muffin with a bit of coarse white sparkling sugar, if desired.

Bake the muffins for 20 to 25 minutes, until a cake tester inserted in the center of one comes out clean.

Remove them from the oven…

…and tilt in the cups to keep their bottoms from steaming.

As soon as you’re able, transfer the muffins to a rack to finish cooling.

Enjoy as part of your well-balanced diet!

Read, bake, and review (please) our recipe for Blueberry Flax Muffins.

Print just the recipe.

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


    1. The Baker's Hotline

      Hi Debbi, it sounds like you’re looking for the nutritional information for the recipe? If so, click here to view the full recipe page. Then look for the “At a Glance” box on the right-hand side of the page. At the bottom you’ll see a “Nutritional information” link in orange. Click on that to view details like fat (6 grams per serving), fiber (2 grams per serving), and more. Happy baking! Kye@KAF

  1. Anna Block

    My son is hypoglycemic and he has to count his carbs . About how many carbs are in one muffin? Can you use sugar substitute such as stevia without altering consistency? Thanks, I could also use a high fiber low sugar ,cookie recipe .

    1. The Baker's Hotline

      Anna, the nutritional information (found in the “At a Glance” box on the recipe) says each muffin has 29 carbs. We haven’t tested this recipe using sugar substitutes, but you’re welcome to experiment! Our recipe for Breakfast Cookies has fiber, and you could experiment again with using sugar substitutes to better suit your family’s needs. Happy experimenting! Annabelle@KAF

    1. The Baker's Hotline

      Kim, you can replace up to 25% of the all-purpose flour with almond flour. In this recipe, that’s 1/2 cup. Almond flour is gluten-free and therefore needs to be combined with other flours that have binding properties in order to get good results. Kye@KAF

  2. Sue Chase

    I’LL tell you WHAT ! When I mixed this up in was like ” WHAT THE HECK ! ”
    DID I JUST GET ”TAKEN FOR A FOOL” AGAIN 😢 It was SO THICK (I’m thinking how am I going to get this off the spoon into the muffin tin 😣 So I added some blueberry juice because I used Hodgson’s Mill White Whole Wheat flour (stone ground) I WAS SO MAD BUT WHEN THEY WERE DONE THEY WERE SO DELICIOUS 😀

    1. The Baker's Hotline

      We’re glad the end result was fabulous, Sue! The batter certainly is thick but shouldn’t be impossible to work with. Next time, try measuring your flour using a scale or using the fluff, sprinkle, sweet method. This should help you measure light cups of flour that make muffins with just the right texture. Happy baking! Kye@KAF

  3. Ashley

    I made these this morning using whole wheat Graham flour, which we absolutely LOVE. The texture is amazing. I made these muffins- half a batch of blueberry ones, and half a batch with cinnamon chips for the kids. I also added 2 tsps of cinnamon, which could’ve been doubled. I also used 2 tbsps of coconut oil and 2 tbsps of butter instead of all butter. These were perfect. I loved that they were not very sweet. They are officially in the breakfast rotation for my family of 5. The blueberry ones I made were 3WW points each, 4 for the cinnamon chips ones. Thanks for this heart-healthy breakfast!

  4. Jeanne Wittmann

    These were light and delicious! I did 1/2 whole wheat flour and 1/2 unbleached white flour! I did as you suggested and added two extra tablespoons of golden flax meal in place of flax seeds! I snuck in 1/2 of banana with the Fage total 0% yogurt in place of buttermilk! I mixed all ingredients together on low speed and as soon as I felt it was mixed I scooped into large muffin cup liners! Only made 8 muffins and next time I will double recipe! Took approximately 28-30 minutes to bake! Looks exactly like your photo! Tastes marvelous!

  5. Kate

    I’ve tried 3 different blueberry muffin recipes in the last week. Blueberries were so cheap at Costco I couldn’t resist buying two boxes. This recipe is by far the house favorite!! The earthiness of they flax meal adds a depth the other recipes left wanting. I used hemp seeds in the place of flax seeds like Karen suggested and I have a lemon rind problem- must add to everything- so I did a powder sugar + juice from one lemon + rind. I brushed a thin layer on top after I took them out of the oven. I look forward to making other PJH creations. Please add a Pinterest icon so we can easily pin and save. Thank you!

  6. Karen

    I made these this morning and they are delicious! Light and fluffy. I substituted hemp hearts for the whole flax seeds, whole wheat flour for the unable ached and sucanat (organic brown sugar) for the golden brown sugar. I topped them with chopped walnuts, cinnamon and a little white sugar. This recipe is a keeper and has been added to my reading list.

  7. Jillian

    I have flaxseed meal but no whole flaxseed. If I omit the whole flaxseed, should I add more of something else, like the meal, in order to get the same consistency?

    1. Susan Reid

      You can add a couple of tablespoons of the flax meal to the recipe with no other adjustments; it will be fine. Susan

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