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Maple Flax Blueberry Muffins


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 10 reviews

  • Author: Amanda @ Running with Spoons
  • Total Time: 30 mins
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 1 1/4 cup (150 g) all-purpose flour*
  • 3/4 cup (60 g) quick cooking oats
  • 1/4 cup (30 g) ground flaxseed
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 3/4 cup (175 g) plain Greek yogurt
  • 1/2 cup (120 ml) maple syrup
  • 1/4 cup (60 ml) unsweetened almond milk
  • 2 Tbsp (30 ml) vegetable or melted coconut oil
  • 2 tsp vanilla extract
  • 1 cup (140 g) blueberries, frozen or fresh

Instructions

  1. Preheat your oven to 375F (190C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with parchment paper liners. Set aside.
  2. In a large mixing bowl, combine the flour, oats, flaxseed, cinnamon, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, lightly beat the egg just to break it up. Whisk in the yogurt, maple syrup, almond milk, oil, and vanilla, mixing until well combined.
  4. Add the wet ingredients to the dry ingredients, mixing gently until just combined. Toss the blueberries in 1 Tbsp (7.5 g) of flour to prevent them from bleeding or sinking to the bottom of the muffins, and gently fold them into the batter.
  5. Divide the batter evenly among the 12 muffin cups, filling almost to the top.
  6. Bake for 20 – 22 minutes, or until the tops of the muffins begin to turn golden and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Notes

* You can also use a mix of all-puprose and whole wheat. I would probably go 1/2 cup + 2 Tbsp AP and 1/2 cup +2 Tbsp whole wheat.

  • Prep Time: 10 mins
  • Cook Time: 20 mins