Blueberry Flax Streusel Muffins

blueberry muffins

I am not a big fan of cupcakes probably because I’ve had more terrible ones than I care to remember. I have shelled out big bucks at boutique cupcake places and ended up throwing almost all of them away when even my children wouldn’t touch them. I think it’s the mediocre box mix cake and the horrible gloppy frosting. I don’t mind the cupcakes I make of course, but shop bought, never.

Now muffins on the other hand I love. I guess in reality they are just dessert disguised as breakfast, but I sure do like them. Even a bakery store can produce a half way decent muffin. My favourite muffin is the blueberry with a bit of cinnamon sugar on top. There is nothing quite like a blueberry muffin; the simple cake laden with blue, juicy jewels. It is one of the simple pleasures of life.

So, when my cousin asked me for a blueberry muffin recipe that included flaxseed, I jumped on her request. My usual blueberry recipe doesn’t include flax but I made a few changes and tried it out. I figured since she wanted flaxseed, she was looking for a healthy muffin so I changed out the butter and heavy cream too! I added a bit of a sweet crunch on top by including a streusel and the end result was a soft, moist, not too sweet, juicy muffin with a wonderful hint of cinnamon and sugar and a pleasant crunch from chopped pecans.Β 

The blueberry flax streusel muffins were a hit with the hubby and the children who all love my regular blueberry muffins. They couldn’t tell that it wasn’t their usual muffin and really enjoyed the streusel on top.

These muffins didn’t get that beautiful peak but that could be because I added a streusel and then didn’t chop the pecans enough. I made a few without the streusel and they rose beautifully. So, if you really don’t like streusel, leave it off and get nice, peaked muffins, but the streusel is so good, it’s worth the flat tops!

blueberry muffins

blueberry muffins

Blueberry Flax Streusel Muffins

Prep time: 

Cook time: 

Total time: 

Serves: 18-20 ( I got 18 but I think I overfilled mine)

Ingredients
  • 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
Streusel
  • ¾ cup/75g finely chopped pecans
  • ¼ cup all purpose/plain flour
  • 3 tablespoons brown sugar
  • 3 tablespoons melted butter
  • ½ teaspoon cinnamon
Instructions
  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.
Notes
* 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.

blueberry muffins

blueberry muffins

What’s your favourite muffin? Or are you more of the doughnut or pastry kind of person? As much as I love a good muffin, my breakfast weakness is a proper croissant, finding one worthy of being called a croissant, is harder than you think.

Hope you’re all having an amazing week so far.

    • Thanks GG! They were pretty good and the kids all gobbled them up easily. I hope Mr Glam likes them!

  1. oh…I had horrible experience with cupcake shops’ cupcakes as well (I don’t understand how they can charge $3 for a piece and tasted worse than those from a boxed cake mix thing!) I have to say, homemade ones are way better, hands down.

    These blueberry flax streusel muffins sounds and look delicious. They are truly desserts in disguise for breakfast. And I know my family would totally love these, especially with the streusel topping. πŸ˜‰
    Amy Tong recently posted..Vanilla Dream Cake Recipe and a GiveawayMy Profile

  2. I feel the same way about cupcakes! Never was a fan of overly sweetened frosting! Even my kids take just one or two bites and proceed to toss them back to me. Muffins, on the other hand, are more versatile and equally yummy without overdoing it! Will try this recipe, Nazneen. I’m all for sneaking in the “good stuff” like flax to my kids and husband!

    • Jen, I feel like that ever since this cupcake fad started, no one even wants to attempt to make proper pastries and cakes and tortes. There so many better confections out there than silly cupcakes. I do like cupcakes, but mine are little fairy cakes with no frosting or glaze, just a nice butter cake. Thanks for stopping by Jen!

  3. I just love the flat tops on these blueberry muffins! To me, a muffin top is the best part of the muffin! And I am a huge fan of flaxseed. Though I take it in capsule form every day, I do occasionally sprinkle it on cereal and bake with it! These are gorgeous. Except for the seasonal pumpkin muffin, blueberry is my favorite, too!
    Anne@FromMySweetHeart recently posted..Mexican Ice Cream for a Special BirthdayMy Profile

    • Thanks Anne! I agree, the tops are the best and I particularly liked these tops with the streusel!

  4. Great looking muffins! I love muffins but not in the morning, so I’d actually eat these as dessert! And they’d be perfect. Healthy (at least as much as they can be) and they have a great streusel topping, which I love. Plus I’ll never turn down a blueberry! Good stuff – thanks.
    john@kitchenriffs recently posted..Irish CoffeeMy Profile

    • Thanks John! I agree, I don’t like sweet things in the morning, I eat them the rest of the day though πŸ™‚

    • Thanks Nat! I only had a nibble since I am on a grain free diet, but the nibble tasted good

  5. I love the look of these blueberry muffins. I’m in the middle of baking 200 cupcakes for that catering job I was telling you about. I think I’ll feel the same ways as you after all this cupcake baking and make muffins instead. xx
    Hotly Spiced recently posted..Wooden Spoon, CremorneMy Profile

    • You poor thing! Did you figure out how to transport them 3 hours away? I don’t mind cupcakes but the fad going on right now is insane! I love a good buttery fairy cake.

    • Thanks Balvinder! I don’t like sweet things in the morning but I don’t mind a muffin.

  6. Don’t like streusel? You’re kidding right? Everyone likes streusel, especially when it’s riding on top of a muffin.
    I’m a big fan of blueberry muffins and if you’ve found a way to make them healthier, all the better!
    Don’t like streusel. Ha! πŸ™‚
    ChgoJohn recently posted..Grilled Swordfish with Salsa VerdeMy Profile

    • Hahaha! I seriously thought about that as I was typing that sentence! Who doesn’t like streusel?! I don’t know how healthy they are John, but they taste good!

    • I really haven’t either Lail. Good thing about flax seed you can sneak them in anywhere. Thanks for stopping by!

    • I am so glad Mona! I love pecans and cinnamon too, guess we’re family after all πŸ™‚