Make Ahead

Blueberry and Flax Munchkin Muffins

March 23, 2012
0 Ratings
  • Makes 12 Munchkin Muffins
Author Notes

I love blueberry muffins, but not ones that taste like cake or go stale too quickly. Recently my son's been going over to a friend's house to play, and when he comes home he always says he had two or three "healthy muffins". I decided to create my own. Based on an older recipe from Bon Appétit, I've changed the type of flour, added flaxseed, and changed the oven temperature as well as made it all in one bowl. These are really cute and stay moist for days.
They also look (but likely taste much better) than the muffins sold at your local fair-trade coffee bar. —Shalini

What You'll Need
  • 1 11/17 piece of parchment paper, unbleached if you like.
  • 1 12-cup muffin tin
  • 3/4 cup butter, melted and cooled in a medium-sized bowl
  • 1 cup light brown sugar
  • 1/2 cup whole milk
  • 1 large egg at room temperature
  • 1/2 cup ground flaxseed
  • 1 cup whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon Maldon salt, crushed
  • 1/1/2 cups big, fat juicy blueberries, fresh or frozen
  1. Preheat oven to 375 degrees F.
  2. Take your parchment paper and cut it into 12 even squares. Place the paper squares and your muffin tin to the side while you get on with the batter.
  3. Take your melted butter, and if it's already in a medium-sized bowl, great. If not, transfer it now. Dump the brown sugar over the butter, pour the milk over that, and add the egg in too. Whisk it all together.
  4. Switch to a rubber spatula now. Measure and pour the ground flaxseed over the liquid ingredients, followed by the flour, baking powder, cinnamon and salt. Mix it all together with your rubber spatula.
  5. Sprinkle in your fat blueberries and make sure they folded in to every part of the batter.
  6. Take your little paper parchment squares and, using the round bottom of a same-sized glass, push each one into the muffin cup. If it doesn't stay it's okay, you just want the imprint of a circle on the crinkled paper.
  7. Using two soup spoons, dollop the blueberry munchkin matter into each piece of parchment in your muffin cup. Do it until all the batter is used up.
  8. Slide onto the middle rack in the preheated oven and set the timer for 20 minutes. If they seem raw after this time then leave them for another 2-3 minutes but they'll continue to cook as they cool in the tin!

See what other Food52ers are saying.

  • Shalini
  • bkmmtl
I'm obsessed with finding the next perfect recipe for my life. Usually this involves chocolate, children's lunch ideas, and family dinners. Occasionally there's a taste or texture I can't get out of my head, and it's got to be made, bought or sourced soon. I'm in Toronto with a toddler, a teen, and a husband who cooks!

2 Reviews

bkmmtl December 8, 2013
Not sure what happened but it was like there was too much butter and not enough flour. They crumbled when I took a look at the first one. :O(
Shalini February 21, 2015
Hi bkmmtl, Sorry, I just saw this comment! Did you you use whole wheat flour and a half a cup of flaxseed? So sorry to hear it did not work out!