These Lemon Blueberry Muffins with Flax and Chia are a delightful, wholesome breakfast treat that perfectly balances flavor and nutrition.
Bursting with fresh blueberries and a hint of lemon zest, each bite delivers a moist, tender texture with a subtle nutty undertone from flax and chia seeds.
Rich in plant-based protein, fiber, and healthy fats, these muffins support digestion, sustained energy, and satiety throughout the morning.
Using a combination of whole wheat and all-purpose flour keeps them hearty yet soft, while minimal added sugar ensures a naturally sweet finis.
Easy to prepare in under an hour, this recipe is ideal for busy mornings, meal prep, or on-the-go breakfasts.
They also freeze beautifully, making it simple to enjoy a healthy, flavorful muffin anytime.
Must-Have Tools for Perfect Results
Muffin Pan
Provides uniform baking for perfectly shaped muffins. A quality nonstick pan ensures easy release and even browning, essential for consistent results.
Mixing Bowl
Large, sturdy bowls are necessary for combining dry and wet ingredients. Versatile in the kitchen, they’re ideal for batters, salads, and doughs alike.
Hand Mixer
Speeds up creaming butter and sugar, producing a light, airy texture. Great for baking cakes, muffins, and whipping cream efficiently.
Wire Cooling Rack
Allows muffins to cool evenly without soggy bottoms. Indispensable for baked goods to maintain texture and prevent condensation.
Measuring Cups and Spoons
Precise measurement of dry and wet ingredients ensures consistent flavor and texture. A kitchen essential for all baking tasks.
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Equipment
- 1 muffin pan
- 2 large mixing bowls
- 1 hand mixer
- 1 Wire cooling rack
- 1 Measuring Cups and Spoons
Ingredients
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- ¼ cup flax seeds soaked 10 minutes and drained
- ¼ cup chia seeds soaked 10 minutes and drained (or extra flax in place of chia)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup unsalted butter room temperature
- ½ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- Zest of 1 small lemon
- ¾ cup buttermilk
- 2 cups blueberries washed and drained
- Coarse sugar for sprinkling on top optional
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature before baking, which helps the muffins rise evenly. Line a 12-cup muffin pan with paper liners or lightly grease it to prevent sticking and allow for easy removal after baking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the white whole wheat flour, all-purpose flour, soaked and drained flax seeds, soaked and drained chia seeds, baking powder, baking soda, and salt. Mixing the dry ingredients first ensures even distribution of leavening agents and seeds throughout the muffins.
- Cream Butter and Sugar: In a separate large bowl, use a hand mixer or whisk to beat the room-temperature butter and brown sugar together until the mixture is light, fluffy, and pale in color, approximately 2–3 minutes. This step incorporates air into the batter, resulting in tender, airy muffins.
- Incorporate Eggs, Vanilla, and Lemon: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to fully combine. Stir in the vanilla extract and lemon zest, which brightens the flavor and complements the blueberries while adding a fresh citrus aroma.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula or spoon until just combined. Avoid over-mixing to prevent the muffins from becoming dense, keeping them light and tender.
- Fold in Blueberries: Carefully fold the washed and drained blueberries into the batter, ensuring even distribution without crushing them, which helps maintain whole bursts of juicy fruit in every muffin.
- Fill Muffin Cups and Add Topping: Spoon the batter into the prepared muffin liners, filling each cup nearly to the top for full, rounded muffins. If desired, sprinkle coarse sugar over each muffin to create a subtle, crunchy topping that enhances the texture.
- Bake Until Golden: Place the muffin pan in the preheated oven and bake for approximately 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The muffins should be lightly golden on top with a moist, fluffy interior.
- Cool and Serve: Allow the muffins to cool in the pan for 5–10 minutes, then transfer them to a wire cooling rack to cool completely. Serve warm or at room temperature, and store leftovers in an airtight container to maintain freshness.
Notes
- Soak the flax and chia seeds for 10 minutes in boiling water to help them gel and act as a natural binder.
- Avoid over-mixing the batter to keep muffins light and fluffy; gently fold in the dry ingredients and blueberries.
- Use fresh, firm blueberries to prevent them from bleeding into the batter. Frozen berries can be used but may make muffins slightly more moist.
- Optional: sprinkle coarse sugar on top for added crunch and a touch of sweetness.
- Allow muffins to cool on a wire rack to maintain texture and avoid soggy bottoms.
- Muffins can be made in advance and stored for quick grab-and-go breakfasts.
Chef’s Secrets for Fluffy Muffins
The key to light, tender muffins lies in the gentle mixing of wet and dry ingredients.
Over-mixing activates gluten in the flour, resulting in dense muffins.
Creaming the butter and sugar properly introduces air, while folding in blueberries carefully prevents them from bursting and turning the batter purple.
Using both flax and chia seeds not only enhances nutrition but also adds a subtle nutty flavor and natural moisture retention.
A touch of lemon zest brightens the flavor, giving a fresh and fragrant aroma that perfectly complements the blueberries.
Serving Suggestions for Morning Enjoyment
These muffins are perfect on their own with a cup of tea or coffee, or served alongside yogurt or a smoothie for a wholesome breakfast.
They also pair wonderfully with nut butter or a light drizzle of honey for extra sweetness.
For brunch gatherings, arrange them on a platter with fresh fruit for a colorful, inviting display.
They’re satisfying, portion-controlled, and ideal for meal prep.
Storage Tips to Maintain Freshness
Store cooled muffins in an airtight container at room temperature for up to 3 days.
For longer storage, freeze muffins individually in plastic wrap or a freezer bag for up to 3 months.
Thaw at room temperature or warm briefly in the microwave or oven before serving.
Avoid storing in the refrigerator, as it can dry out the muffins and reduce their soft, tender texture.
Frequently Asked Questions About Muffins
1. Can I use all-purpose flour instead of whole wheat?
Yes! You can replace the whole wheat flour with all-purpose flour for a lighter texture, though it will be slightly less fiber-rich.
2. Can I make these muffins vegan?
Absolutely! Substitute eggs with flax eggs and use plant-based milk and butter alternatives to make a vegan-friendly version.
3. Can I use frozen blueberries?
Yes, but toss them lightly in a bit of flour before adding to the batter to prevent them from sinking or bleeding too much into the muffins.
4. How do I make the muffins extra moist?
Ensure the butter is at room temperature and don’t over-bake. You can also add a tablespoon of yogurt or applesauce for additional moisture.
5. Can I add other fruits or nuts?
Definitely! Raspberries, chopped strawberries, or diced apples work well. Chopped walnuts or pecans add crunch and complement the nutty flavor from flax and chia seeds.
This recipe is inspired by simplyrecipes and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
