• Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min
  • Makes: 12 servings

Whole Grain Flax and Berry Muffin


  • 1 cup Whole wheat pastry flour
  • 3⁄4 cups All-purpose flour
  • 1⁄2 cup Brown sugar, packed
  • 1⁄4 cup Flax seed meal
  • 2 teaspoons Baking powder
  • 1 teaspoon Baking soda
  • 1⁄4 teaspoon Salt
  • 1⁄2 cup Soybean oil
  • 1 cup buttermilk
  • 1 Egg, beaten
  • 1 teaspoon Vanilla extract
  • 1 1⁄2 cup blueberries, frozen
  • 2 tablespoons All-purpose flour
  • 2 tablespoons Brown sugar, packed
  • 1 tablespoon Soybean oil

Instructions for Whole Grain Flax and Berry Muffin

Preheat oven to 375°F.  Paper-line or grease 12 muffin cups.

Combine flour, whole wheat flour, brown sugar, flax meal, baking powder, baking soda and salt in medium bowl; set aside.

Whisk buttermilk, soybean oil, egg and vanilla in large bowl.  Pour into flour-mixture and stir until just blended.  Stir in blueberries until just blended.  Spoon batter into prepared muffin cups, filling 3/4 full.

Mix Streusel Topping ingredients in small bowl.  Sprinkle over portioned muffins.

Bake for 18 to 22 minutes until edges and tops are golden

Nutrition Per Serving:

Calories 240
Fat 12g
Sat Fat 2g
Trans Fat 0g
Cholesterol 20mg
Sodium 280mg
Carbohydrate 30g
Fiber 2g
Protein 4g