Healthier Lemon Blueberry Flax Muffins that are fiber-rich, whole grain, and lower in sugar.
These Healthier Lemon Blueberry Flax Muffins are moist and fluffy, hearty and filling from added flax and whole wheat flour, and contain delicious flavors of sweet blueberries and lemon zest.
These Healthier Lemon Blueberry Flax Muffins are whole grain, contain 4 grams fiber, 7 grams protein, and <10 g added sugar per serving.
They are the ideal healthier breakfast option! Pair them with greek yogurt for an added protein boost.
How to make Healthier Lemon Blueberry Flax Muffins:
- Preheat oven to 425℉. Line a muffin tin with muffin liners.
- In a medium-sized bowl, add sugar and lemon zest. Use your finger tips to massage zest into sugar until fully incorporated. Add eggs, yogurt, and oil. Whisk well until combined then whisk in kefir and vanilla.
- Add flour, oats, baking powder and soda, and salt. Use a rubber spatula or wooden spoon to fold wet mixture into dry until only a few streaks of flour remain. Fold in blueberries.
- Pour batter into each muffin liner until just full. Top with a sprinkle of raw sugar.
- Bake for 10 minutes then reduce heat to 350℉ and bake for an additional 8 minutes. Allow muffins to cool in muffin tin for 5 minutes before transferring to wire cooling rack. (Optional): drizzle with yogurt.
Why you’ll love these Healthier Lemon Blueberry Flax Muffins:
- Fluffy and moist
- Fiber-rich (4 g/serving), whole grain, and lower in sugar
- Simple and easy to make
- Oh so delicious!
Frequently asked questions:
Can I substitute the brown sugar for maple syrup or honey?
Yes, you can substitute brown sugar for maple syrup, but you may need to slightly reduce the amount of milk since brown sugar is a dry ingredient and maple syrup is a liquid.
Can I make this recipe vegan?
Yes! Substitute the 2 eggs for 2 flax eggs (2 tbsp flaxseed meal mixed with 4 tbsp water), greek yogurt for vegan yogurt, and nonfat milk for non-dairy milk.
Can I substitute the whole wheat flour for all-purpose flour?
Yes, definitely!
If you’re looking for more delicious healthier dessert recipes, you’ll also love these Dark Chocolate Banana Bread Brownies, these Vegan Pistachio Banana Muffins, and these Almond Flour Brownies.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Healthier Lemon Blueberry Flax Muffins that are fiber-rich, whole grain, and lower in sugar.
- ½ cup (90g) light brown sugar
- 1 tbsp lemon zest
- 2 large eggs
- ½ cup (100g) unsweetened, plain low-fat greek yogurt
- 2 tbsp avocado oil (or sub other neutral-flavored oil)
- ¼ cup low-fat plain Lifeway Kefir (or sub 2% milk or non-dairy milk)
- 1 tsp vanilla extract
- 1 cup (160g) whole wheat flour
- 1 cup (91g) old-fashioned rolled oats
- ¼ cup (33g) flaxseed meal
- 3 tsp baking powder
- ¼ tsp baking soda
- ¾ tsp kosher salt
- 1 ½ cups blueberries
- Raw/turbinado sugar
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Preheat oven to 425℉. Line a muffin tin with muffin liners.
-
In a medium-sized bowl, add sugar and lemon zest. Use your finger tips to massage zest into sugar until fully incorporated. Add eggs, yogurt, and oil. Whisk well until combined then whisk in kefir and vanilla.
-
Add flour, oats, baking powder and soda, and salt. Use a rubber spatula or wooden spoon to fold wet mixture into dry until only a few streaks of flour remain. Fold in blueberries.
-
Pour batter into each muffin liner until just full. Top with a sprinkle of raw sugar.
-
Bake for 10 minutes then reduce heat to 350℉ and bake for an additional 8 minutes. Allow muffins to cool in muffin tin for 5 minutes before transferring to wire cooling rack. (Optional): drizzle with yogurt.
