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5 from 2 votes

Blueberry Flax Seed Muffins

Ready for something a little different? These blueberry muffins use a combination of ground flax seed and oats to achieve their unique texture--and blueberries for juicy pops of flavor. Delish!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Servings: 12 muffins


  • 1 egg
  • 1/4 c. brown sugar
  • 1/4 c. maple syrup
  • 1 tsp. vanilla
  • 3/4 c. plain Greek yogurt
  • 2 Tbsp. vegetable oil
  • 1/4 c. unsweetened almond milk
  • 1/4 c. ground flax seed meal
  • 1/2 c. whole wheat flour
  • 3/4 c. all-purpose flour
  • 3/4 c. quick-cooking or rolled oats
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 1/4 c. fresh or frozen blueberries


  • Preheat oven to 375 degrees. Spray a 12-cup muffin tin with cooking spray.
  • In a large bowl, combine all wet ingredients: egg, brown sugar, maple syrup, vanilla, yogurt, oil, and almond milk.
  • To the same bowl, add dry ingredients: flax seed meal, whole wheat flour, all-purpose flour, oats, salt, cinnamon, baking powder, and baking soda. Stir until just combined. Fold in blueberries.
  • Divide mixture among 12 muffin cups and bake 20-22 minutes or until browned on top. Store in an airtight container.


Adapted from Running With Spoons.