Blueberry Banana Flaxseed Muffins

Blueberry Banana muffins are moist, fluffy, and bursting with freshness while the coconut oil adds a subtle flavor that pairs perfectly with the blueberries.

blueberry muffins lined up with blueberries surrounding

Blueberries make me happy, especially when they are freshly picked down the road from my house. If you follow me on Instagram, you probably know that between farmers’ market trips and a recent blueberry picking adventure I am in berry heaven this time of year! Truly, I can’t freeze them fast enough – that is if my son doesn’t eat them all first!

Blueberries are the perfect food in my opinion. I mean really, what other food tastes like candy without any alteration but is packed with antioxidants, fiber, and minerals? Ok fine, cherries. But still. :)

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For the most part, we’ve been enjoying them raw but they are also tasty in smoothies, pancakes, oatmealbread, and more. I love to make a batch of these muffins to have for the week! If you can get them to last, they stay fresh for up to 3 days. Or, make a double batch, and store them in the refrigerator between 5-8 days to have delicious, healthy treats all week long.

blueberry muffins lined up with blueberries surrounding

Blueberry Banana Flaxseed Muffins

4.50 stars average
Blueberry Banana muffins are moist, fluffy and bursting with freshness while the coconut oil adds a subtle flavor that pairs perfectly with the blueberries.
PREP: 15 minutes
COOK: 22 minutes
TOTAL: 37 minutes
Servings: 12



  • Pre-heat oven to 400 degrees and line muffin pan with baking cups or spray with non-stick spray.
  • In a large bowl, whisk together dry ingredients: whole wheat pastry flour through salt.
  • In a medium bowl, mix together yogurt, banana, coconut oil and vanilla.
  • Slowly add the wet ingredients to the dry ingredients using a rubber spatula and mix until just combined. Carefully fold in the blueberries.
  • Divide batter evenly into each muffin tin – a large ice cream scoop works well for this. Bake for 20-22 minutes or until toothpick comes out clean.
  • Let muffins cool for several minutes before removing from the pan.


Calories: 202kcalCarbohydrates: 29gProtein: 4gFat: 8.5gSaturated Fat: 5.7gPolyunsaturated Fat: 2.8gCholesterol: 1mgSodium: 264mgFiber: 3.5gSugar: 15.1g

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75 thoughts on “Blueberry Banana Flaxseed Muffins”

  1. Andrea Barstow

    These are delicious. Moist and dense. I added an egg just because. I also used non-fat plain yogurt and added a 1/4 honey. My husband couldn’t get enough of them. Next time I will double the recipe and free. So nice to have a muffin that is not simply a cleverly disguised cupcake.

  2. I have all ingredients on hand aside from flax… Can I leave it out or should I wait to try these until I get some?

      1. yes, it was fantastic!! very moist and tasty. It was a bit too sweet for me, so I’ll cut down on the sugar next time, but definitely in my permanent recipe list. Thanks for sharing. :)

  3. I have never used coconut oil before but bought some, do I melt it first in this recipe? If so, is it 1/3 cup solid or melted? Thanks!

  4. There is something comforting about the hot milk and the coffee combined in fresh deliciousness, so I would make A LOT of lattes.

  5. Thank you so much for the opportunity to win such a lovely prize. I only recently found your blog, but am enjoying the emails immensely.

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