Share this Story

Flaxseed gives blueberry-oat muffins an extra nutritional boost

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

Skip the sugary cereal — blueberry and flaxseed oat muffins are the healthier way to start the day

With chaotic busy mornings, breakfast can be very stressful in my house. To keep things simple, I love making homemade muffins full of healthy ingredients for my family to grab on their way out the door.

Skip the sugary cereal — blueberry and flaxseed oat muffins are the healthier way to start the day
Image: Brandi Bidot/Sheknows

These easy homemade muffins are full of organic blueberries, ground flaxseeds and oat flour. I used a small amount of agave for a little sweetness and vanilla extract for a lovely hint of flavor.

You can easily make this recipe gluten free by using gluten-free oatmeal to make your own oat flour in the food processor.

Blueberry and flaxseed oat muffins recipe

Yields 12

Prep time: 15 minutes | Bake time: 20 minutes | Total time: 35 minutes


Dry ingredients

  • 1 cup almond flour
  • 1 cup oat flour
  • 1/4 cup ground flaxseeds
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1 pint fresh organic blueberries

Wet ingredients

  • 1 ripe banana, mashed
  • 1/2 cup applesauce
  • 1/4 cup coconut oil, melted
  • 2 whole eggs
  • 1 cup low-fat buttermilk
  • 1/4 cup raw agave
  • 1 teaspoon vanilla extract


  1. Heat the oven to 375 degrees F. Line a muffin pan with liners, and set aside.
  2. In a bowl, combine all the dry ingredients. In a separate mixing bowl, combine all the wet ingredients, and mix until very smooth.
  3. Fold the wet ingredients into the dry ingredients, being careful to not mash the blueberries.
  4. Fill each muffin cup 3/4 of the way full with the batter.
  5. Bake the muffins for 18 – 20 minutes or until they are nice and fluffy and the centers of the muffins are completely baked.
  6. Serve warm with honey butter or as is. Store leftovers in an airtight container for up to 3 days.

More muffin recipes

Quinoa-carrot cake breakfast muffins
Top 5 healthy muffin recipes
Fresh fruit muffins

New in Food & Recipes

And you'll see personalized content just for you whenever you click the My Feed .

SheKnows is making some changes!

b h e a r d !

Welcome to the new SheKnows Community,

where you can share your stories, ideas

and CONNECT with millions of women.

Get Started