Sweet & Tart Breakfast

Nothing is more homey and comforting than a blueberry muffin. This variation, made with whole wheat and flaxseed, earns two Guiding Stars. Tart lemon highlights the blueberry flavor for a treat that will make your family look forward to the leftovers. Balance with a serving of fruit and lean protein for a complete meal.

Blueberry Muffins
Blueberry Muffins / Steve Johnson / CC BY 2.0

Lemon Blueberry Flax Muffins

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Whole-wheat flour and ground flax seed boost the nutritional value of these tasty muffins that pair the winning combination of lemon and blueberry for wonderful flavor.

Servings: 24 (58 g )

Prep Time: 5 min.

Cook Time: 25 min.


  • 1 cup blueberries
  • 3 cups whole wheat flour, divided
  • ⅔ cup ground flax seed
  • ¾ cup sugar
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 1⅓ cups plain, low-fat yogurt
  • ½ cup canola oil
  • 2 Tbsp. lemon zest
  • ⅓ cup lemon juice
  • 2 large eggs


  1. Preheat oven to 375ºF.
  2. Toss blueberries with 2 teaspoons of the flour and set aside.
  3. In separate bowl, stir together remaining flour, flax, sugar, baking powder, and baking soda.
  4. Whisk together yogurt, oil, lemon zest, lemon juice, and eggs. Pour into dry ingredients and stir just until moistened. Gently fold in blueberries.
  5. Divide batter into 24 papered muffin cups. Bake until muffins are golden brown (18-20 minutes).