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  1. Blueberry, Cinnamon & Flax Muffins

Blueberry, Cinnamon & Flax Muffins

00:40:00 12 servings, 1 muffin ( 66 g) each
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12 servings, 1 muffin ( 66 g) each

Looking for a delicious twist on a blueberry muffin recipe? Try our Blueberry, Cinnamon & Flax Muffins! Made with whole wheat flour, ground flax seed and ground cinnamon, these moist muffins will make a great addition to any breakfast, brunch or coffee-break menu.

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Make It

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  • Heat oven to 375°F.
  • Mix 3 Tbsp. flour, 2 Tbsp. sugar, 1/2 tsp. cinnamon and 1 Tbsp. oil until blended; reserve for later use.
  • Combine flax seed, baking powder, baking soda and salt with remaining flour and cinnamon in large bowl. Whisk egg with milk and remaining sugar and oil until blended. Add to flax seed mixture; stir just until moistened. (Do not over mix.) Gently stir in blueberries.
  • Spoon into 12 muffin pan cups sprayed with cooking spray; top with reserved flour mixture.
  • Bake 25 min. or until toothpick inserted in centres comes out clean. Cool 5 min. Remove from pan to wire rack; cool completely.

Special Extra

Sprinkle cooled muffins lightly with icing sugar just before serving.


Prepare using fresh raspberries.

Muffin Tips


  • 12 servings, 1 muffin ( 66 g) each

Nutritional Information

Serving Size 12 servings, 1 muffin ( 66 g) each
Calories 240
% Daily Value
Total fat 9g
Saturated fat 1g
Cholesterol 15mg
Sodium 260mg
Carbohydrate 35g
Dietary fibre 4g
Sugars 16g
Protein 5g
Vitamin A 0 %DV
Vitamin C 2 %DV
Calcium 10 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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