Blueberry Flax Seed Muffins Recipe

Name: Blueberry Flax Seed Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium apples; 1 1/2 cups all-purpose gluten-free flour; 1 1/2 cups flax seed meal (See Note); 1 cup brown sugar; 2 teaspoons baking soda; 2 teaspoons cinnamon; 1 teaspoon kosher salt; 2 large eggs, lightly beaten; 3/4 cup whole milk or unsweetened almond milk; 1 teaspoons vanilla extract; 1 1/2 cups fresh or frozen blueberries; 1/4 cup whole flax seeds

Servings: persons

2 medium apples
1 1/2 cups all-purpose gluten-free flour
1 1/2 cups flax seed meal (See Note)
1 cup brown sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon kosher salt
2 large eggs, lightly beaten
3/4 cup whole milk or unsweetened almond milk
1 teaspoons vanilla extract
1 1/2 cups fresh or frozen blueberries
1/4 cup whole flax seeds

1
Preheat the oven to 350 degrees .
2
Peel and puree the apples in a blender or food processor.
3
Set aside (the mixture will turn brown).
4
Line a 6-muffin tin with large paper cups, and set aside.
5
In a large bowl, mix the flour, flax seed meal, sugar, baking soda, baking powder, salt, and cinnamon.
6
In a separate bowl, combine the milk, eggs, and vanilla.
7
Mix well, and slowly pour the liquid ingredients into the dry ingredients, stirring.
8
When the wet and dry ingredients are combined, add the apple puree and blueberries, and gently stir to combine.
9
Using a measuring cup or scoop, evenly divide the batter between the muffin cups.
10
(They will fill nearly all the way to the top, and because these are gluten-free muffins, they aren't going to rise too much.)
11
Sprinkle the flax seeds on top of each muffin.
12
Bake, uncovered, for 20-30 minutes or until a toothpick inserted in the center of the muffin comes out clean.
13
Cool in the muffin tin for 5 to 10 minutes.

1095

kcal

Calories

Fat

137

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 12 ingredients. The key ingredients include: 2 medium apples, 1 1/2 cups all-purpose gluten-free flour, 1 1/2 cups flax seed meal (See Note), 1 cup brown sugar, and more.

Yes, Blueberry Flax Seed Muffins 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!

Blueberry Flax Seed Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions