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Blueberry Flax Muffins

Servings: 24 muffins


2 cups Gluten-Free Flour
1/3 cup Flax Seed Meal, Organic
2 cups Coconut Sugar, Organic
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon clove
2 eggs
1 cup Greek Yogurt
1 cup Almond Milk
1 cup fresh blueberries

You’re going to love the fresh, wholesome taste of these natural, gluten-free blueberry muffins. Made with flax seed meal, our All-Purpose Gluten-Free Flour, coconut sugar, and organic virgin coconut oil, these muffins come out light, fluffy, and deliciously satisfying.


  1. Preheat oven to 350° F (325° F Convection), and grease a standard muffin tin.
  2. In a large bowl, combine gluten-free flour, flax seed meal, coconut , baking powder, baking soda, and spices.
  3. In a separate bowl, gently whisk together eggs, coconut oil, yogurt, and almond milk.
  4. Whisk wet mixture into dry mixture until fully incorporated.
  5. Fold in blueberries.
  6. Spoon batter into prepared muffin tin, to 2/3 full.
  7. Bake 20 minutes or until inserted toothpick comes out clean, and cool for 10 minutes.

**Wonderful breakfast muffin. For a fun twist, try substituting your favorite in-season fruit for the blueberries.**


Serving Size: 1 Muffin (64 g)

Calories: 180
Total Fat: 8 g
Saturated Fat: 7 g
Protein: 2 g
Total Carbohydrate: 24 g
Dietary Fiber: 1 g
Cholesterol: 20 mg
Iron: 1 mg
Sodium: 75 mg
Calcium: 72 mg


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