Blueberry Flax Streusel Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 18-20 ( I got 18 but I think I overfilled mine)
  • 11/2 cups/220g all purpose/plain flour
  • ½ cup/58g ground flax seed
  • 2 teaspoon/9g baking powder
  • ½ teaspoon salt
  • 2 eggs
  • ¾ cup/177mL buttermilk*
  • ½ cup/118mL oil
  • 1 teaspoon vanilla
  • 1 cup/220g granulated sugar
  • 1 cup/170g blueberries
  • ¾ cup/75g finely chopped pecans
  • ¼ cup all purpose/plain flour
  • 3 tablespoons brown sugar
  • 3 tablespoons melted butter
  • ½ teaspoon cinnamon
  1. Preheat the oven 400℉/200℃ and place rack in the bottom third of the oven.
  2. Prepare 2 standard muffin tins with paper cases (18-24)
  3. In a bowl of a mixer, or any large bowl, add the flour, ground flaxseed, baking powder and salt.
  4. Run the mixer with a paddle attachment and mix the dry ingredients thoroughly or use a whisk and do it by hand.
  5. Combine the eggs, buttermilk, sugar, oil and vanilla in a bowl and mix until thoroughly blended.
  6. Dust the blueberries with a tablespoon of flour.
  7. Make up the streusel: mix the streusel ingredients all together until crumbly and put aside.
  8. Pour the liquid ingredients into the dry ingredients and mix gently until just blended.
  9. Add the blueberries and fold in gently.
  10. Spoon into the paper case, only fill ⅔ of the way.
  11. Sprinkle a teaspoon or so of the streusel topping on each muffin.
  12. Place the tins on the oven and bake for 18-20 minutes.
  13. The muffins should be golden brown and firm.
  14. Check with a toothpick in the centre to make sure the inside is set.
* You can make your own buttermilk by adding 1 tablespoon of white vinegar to ¾ cup of milk. Let stand for a few minutes, stir and use in your recipe.
Recipe by Coffee and Crumpets at