Blueberry Flax Muffins

Yields 12 servings


  • 2 cups all-purpose flour
  • 1/4 cup flax meal
  • 1/4 cup flaxseeds
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 4 Tbsp. unsalted butter, room temperature
  • 1/2 cup brown sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 3/4 cup buttermilk or plain yogurt
  • 1 1/2 cups blueberries, fresh or frozen


  1. Preheat oven to 375°F and set aside a greased muffin tin or line with papers.
  2. In a medium bowl, whisk together the flour, flax meal and seeds, baking powder, baking soda and salt.
  3. In a large bowl, cream the butter and sugar. Next add eggs, one at a time and combine.
  4. Add vanilla and buttermilk to wet ingredients and mix.
  5. Now add the dry ingredients to the wet ingredients and combined. Fold in the berries.
  6. Scoop a heaping 1/4 cup of batter into each muffin cup. Bake for 20-25 minutes or until a toothpick inserted in each muffin comes out clean. Remove from oven and let cook at least 5 minutes prior to serving.

Nutrition per serving: 200 calories, 30 g carbohydrates, 40 mg cholesterol, 7 g fat, 3 g fiber, 6 g protein, 240 mg sodium, 11 g sugar.

Recipe from:

Request an Appointment

Success Stories

Lolo’s allergy journey started when she was about 3 months old. She had terrible eczema. She woke up about 8-10 times per night. She had scratches all over her face — rashes on her head, face, chest, arms, legs, and torso. We had tried ALL of the eczema lotions and potions and no perfumes and no…
Read the rest of this story...