Almond/Mixed Berry Muffins W/Flax Seed Recipe

Name: Almond/Mixed Berry Muffins W/Flax Seed
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ¼ cups whole grain wheat flour or 2 ¼ cups whole wheat pastry flour; 4 teaspoons baking powder; ¼ cup flax seed, ground; ½ teaspoon salt; ⅔ cup blueberries; ⅔ cup raspberries; 1 cup 2% low-fat milk; 2 eggs; ⅔ cup sugar; ⅓ cup canola oil; 1 teaspoon almond extract

Servings: persons

1
Preheat the oven to 400.
2
Line a 12-cup muffin pan with paper liners.
3
In a large bowl, whisk together the flour, baking powder, flaxseed and salt.
4
Add the berries and stir to coat.
5
In another bowl, combine the milk, eggs, sugar, oil and almond extract.
6
With a fork, beat until smooth.
7
Pour the egg mixture into the berry mixture and gently mix with a fork to moisten the dry ingredients (Don't overmix - a few lumps in the batter are normal).
8
Dollop the batter into the prepared muffin cups.
9
Bake for 20-24 minutes or until a toothpick comes out clean.
10
Let stand for 5 minutes on a rack before serving.

766

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 ¼ cups whole grain wheat flour or 2 ¼ cups whole wheat pastry flour, 4 teaspoons baking powder, ¼ cup flax seed, ground, ½ teaspoon salt, and more.

Yes, Almond/Mixed Berry Muffins W/Flax Seed falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond/Mixed Berry Muffins W/Flax Seed

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions