I wrote about these muffins back in early days of the blog but since I needed to (desperately) update the photos I figured they were most definitely worth mentioning again. Blueberry muffins will forever and always be my favorite breakfast muffin. Not only because they’re delicious but they also remind me of my childhood as they were my favorite even then. Growing up my friend Laura’s dad made the best blueberry muffins and often times if they had some leftover from breakfast he would pack them in her lunch box to share with me during lunchtime. It was always such a treat and I loved those little muffins, and her for so graciously sharing them with me. Back in the day, when Hardee’s was the happening place in my 6-year-old mind, they used to have blueberry muffins on their menu. There was nothing healthy about these insanely huge muffins but I can remember I absolutely loved them. I can recall one Saturday morning going through the drive-through with my dad on the way to get his car fixed. While sitting in the waiting room of the car shop my dad and I sat on their little metal chairs, me with my muffin and my dad with his biscuit, talking away. I don’t know why that memory sticks out to me so vividly but I do know I was a happy little girl that morning because I was spending time with my dad and I got to have that beloved blueberry muffin for breakfast.
As you can see my love for blueberry muffins is clearly a real thing. A few things have changed from those days long ago: 1. I don’t eat at Hardee’s anymore and 2. I now prefer my muffins a bit more healthy and nutritious, instead of feeling like I just ate a sugar bomb for breakfast.
These Blueberry Flaxseed muffins are lightly sweet, super moist, and low in calories and fat. The ground flaxseeds add omega-3’s , fiber and additional vitamins and minerals giving the muffins an additional boost of nutrients. Nothing like a healthy breakfast that’s bursting with blueberries to get your day started. Now that’s the 32 year old in me talking instead of the 6 year old.
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 large egg
- ¾ cup sugar
- ¼ coconut oil
- 1 cup unsweetened applesauce
- 1½ teaspoons lemon zest
- 1 teaspoon vanilla extract
- ¾ cup low-fat buttermilk
- 1½ cups fresh blueberries
- 2 tablespoons ground flaxseeds
- In a large bowl mix together the flour, baking powder, salt, baking soda.
- In a separate bowl mix together the buttermilk, sugar, egg, applesauce, vanilla, oil, and lemon zest.
- Add the wet ingredients in with the dry then fold in the blueberries and ground flax seeds.
- Add dough into a greased muffin tin. Bake on 400 for 25 minutes.