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August is blueberry season and it’s harvest time for those delicious blueberries. Lucky for me, I happened to be the beneficiary of receiving four cups of freshly picked blueberries from two great friends! Thank you Kathy and Frank! Today it was a toss up between making blueberry pancakes, or freshly baked, heart healthy blueberry muffins. The muffins won the toss. These aren’t just your ordinary blueberry muffins, they are the Alpha & the Omega 3’s of Blueberry muffins!

Today I will be making heart healthy breakfast muffins. Not only are they delicious, they are good for you too! By adding flax and chia seeds, you get so many heart healthy benefits! Omega 3’s, if you please ! Let’s not forget all the great nutrients you get from the blueberries themselves…talk about starting your day off right!

These muffins are sweetened only with maple syrup. So, no processed sugar in the muffin. They are topped with crunchy turbinado crystals. I wouldn’t suggest leaving this step out as it really is the best part of the muffin! These muffins are moist and full of flavor and they sure did disappear quickly around here! Hope you love them…


  1. 1 ½ cups whole wheat flour
  2. 2 teaspoons baking powder
  3. ¼ teaspoon salt
  4. 2 tablespoons ground flaxseed
  5. 1 tablespoon of chia seeds
  6. 1 ½ teaspoon of cinnamon
  7. 2 eggs
  8. ½ cup milk or almond milk
  9. ½ cup maple syrup
  10. 1 teaspoon vanilla
  11. ½ cup vegetable oil
  12. 1 cup blueberries
  13. ¼ cup turbinado sugar ( optional)

Quick and Easy Preparation:

dry ingredients for blueberry muffins being whisked together. Flour, flaxseeds, chia seeds, cinnamon, baking powder, salt.
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  • preheat oven to 375℉
  • add the first six ingredients to a large mixing bowl and whisk together ( dry ingredients)
wet ingredients being whisked together.
eggs, maple syrup, vanilla, milk
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  • add the wet ingredients to a medium bowl and whisk together (7-11)
mix dry ingredients into the wet ingredients and stir with a fork until combined. photo of muffin batter.
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  • mix the dry ingredients into the wet ingredients and mix well with a fork
next fold in the blueberries- photo of blueberries being folded into the batter.
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  • next fold in the blueberries
fill the muffin cups about two thirds full- photo of batter being put into muffin tin
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  • fill the muffin cups about two thirds full
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  • sprinkle each muffin with turbinado sugar for a crunchy sweet topper! ( optional)
bake for 25 minutes in preheated oven at 375℉ until golden or the muffins spring bake when baked
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  • bake for 25 minutes, or until lightly golden

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Here are some other healthy breakfast ideas!

Check Out These Heart Healthy Dinner Ideas!

About Author


Hello, I am Susan and creator of mylovingoven.com. I live in the beautiful state of New Hampshire. I love to cook and all that it entails, including finding that perfect recipe, gathering the ingredients, then adding my personal flare. I have many passions and cooking is one of them. I also enjoy hiking, biking, trail running and travel but most of all spending time with my family and friends in that all time favorite place to gather, the kitchen. Preparing food for the ones I love is pure joy!

I love to hear from my readers. If you liked a recipe that you found here, please let me know.

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