Skip to content

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. :)

    Red White and Blue Oatmeal - The Lemon Bowl

    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 mins
    COOK: 22 mins
    TOTAL: 37 mins
    Servings: 12


    • 1 cup whole wheat pastry flour (or all-purpose white flour)
    • ¾ cup oats
    • ½ cup flax seed meal
    • ½ cup brown sugar (packed)
    • 1 teaspoon cinnamon
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¾ teaspoon salt
    • 1 ½ cups blueberry yogurt (low fat, plain or vanilla work too)
    • 1 ripe banana (mashed)
    • cup coconut oil (softened but not melted)
    • 1 teaspoon vanilla
    • 1 cup blueberries (fresh or frozen)


    • 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

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    1. I used to go blueberry picking at U-pick it farms in Oregon, too… just like another gal who left a comment. Small world. These muffins look great. Can you tell me substitute for coconut oil? I am seeing that ingredient used more and more these days but live in a smaller town where the prices at the local health food store are through the roof. Your blog is really nice.

    2. oooh all of these ripe bananas leftover from daquiris – with some fresh blueberries picked from my 1 acre island…this is gonna be perfect lounging-on-the-dock-watching-the-sunset dessert! thank you!

    3. Thanks for the contest… Prizes are fun…. And yes I do believe a nice nespresso espresso would taste mighty fine with one of your blueberry muffins!

    4. I made these blueberry banana muffins today. very delicious!! Loved the texture! My first time to use coconut oil. Will be looking for other recipes to use it in. Wonderful!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Your feedback is important to us. Rate what you thought of this.

    This site uses Akismet to reduce spam. Learn how your comment data is processed.