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Healthier Lemon Blueberry Flax Muffins

Healthier Lemon Blueberry Flax Muffins that are fiber-rich, whole grain, and lower in sugar.

Course Breakfast, Dessert
Keyword healthier lemon blueberry flax muffins, healthy dessert recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 10 muffins
Author Taavi Moore

Ingredients

  • 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

Instructions

  1. Preheat oven to 425℉. Line a muffin tin with muffin liners.

  2. 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.

  3. 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.

  4. Pour batter into each muffin liner until just full. Top with a sprinkle of raw sugar.

  5. 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.