Enjoy a wholesome, fruit-filled bake with my Mixed Berry Flax Muffins, where juicy berries and nutty flaxseed come together in a soft, tender crumb. Combine simple pantry ingredients with a mix of fresh berries to create muffins that are naturally flavorful and satisfying. Bake a batch for easy breakfasts, lunchbox treats, or a cozy afternoon snack.
Recipe at a glance
- Recipe: Mixed Berry Flax Muffins
- Makes: 12 Muffins
- Total Time: 40 minutes
- Difficulty: Easy
- Key Ingredients: All Purpose Flour, Ground Flax Seeds, Greek Yogurt, Berries
Jump to:
Ingredients
Find below the list of ingredients I used to make my Mixed Berry Flax Muffins.
- All Purpose Flour
- Ground Flax Seeds
- Baking Powder
- Baking Soda
- Salt
- Lemon Zest and Juice
- Large Eggs
- Granulated Sugar
- Canola Oil
- Greek Yogurt
- Milk
- Vanilla Extract
- Fresh Mixed Berries (Strawberries, Blackberries, Raspberries)
See recipe card for quantities.
How to make Mixed Berry Flax Muffins
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
- Mix in a medium bowl, the flour, ground flaxseed, baking powder, baking soda, and salt. Set aside
- In a larger separate bowl, stir together the lemon zest and granulated sugar until fragrant. Whisk in eggs until slightly pale. Blend in the oil, yogurt, milk, lemon juice, and vanilla until smooth.
- Add dry ingredients to the wet and fold gently until almost combined. Toss berries with 1 tablespoon flour, then fold into the batter carefully. Be careful not to overmix.
- Divide batter evenly among muffin cups (about ¾ full). Bake 22–24 minutes, until a toothpick inserted comes out clean. Let cool in the pan for 5 minutes, then transfer to a rack.
How to store the muffins
Store the Mixed Berry Flax Muffins by allowing them to cool completely before transferring them to an airtight container. Keep the muffins at room temperature for up to 2 days, or refrigerate for up to 5 days to maintain freshness. Freeze the muffins for longer storage by placing them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm gently in the microwave or oven before serving.
You may also like
If you enjoyed these Mixed Berry Flax Muffins, explore a few more cozy bakes and breakfast treats that balance wholesome ingredients with comforting flavors. Start with Blueberry Flax Granola for another flax-packed option that pairs perfectly with yogurt or fruit. Bake a batch of Chocolate Cottage Cheese Muffins or Carrot Cake Zucchini Muffins for more moist, nutrient-forward muffins that make great snacks or breakfasts. Treat yourself to delicate Chocolate French Crêpes for a brunch-style twist, or slice into a classic Almond Pound Cake when you’re craving a rich, bakery-style dessert.
Recipe
Mixed Berry Flax Muffins
Ingredients
Dry Ingredients
- 2 cups All Purpose Flour
- ¼ cup Ground Flax Seeds
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
Wet Ingredients
- ½ cup Granulated Sugar
- 2 teaspoon Lemon Zest
- 2 tablespoon Lemon Juice
- 2 large Eggs
- ⅓ cup Canola Oil
- ½ cup Greek Yogurt
- ⅓ cup Milk
- 1 teaspoon Vanilla Extract
- 1¾ cup Mixed Berries
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
- Mix in a medium bowl, the flour, ground flaxseed, baking powder, baking soda, and salt. Set aside
- In a larger separate bowl, stir together the lemon zest and granulated sugar until fragrant. Whisk in eggs until slightly pale. Blend in the oil, yogurt, milk, lemon juice, and vanilla until smooth.
- Add dry ingredients to the wet and fold gently until almost combined. Toss berries with 1 tablespoon flour, then fold into the batter carefully. Be careful not to overmix.
- Divide batter evenly among muffin cups (about ¾ full). Bake 22–24 minutes, until a toothpick inserted comes out clean. Let cool in the pan for 5 minutes, then transfer to a rack.
Leave a Reply