OatMeal Flax Blueberry Muffins

OatMeal Flax Blueberry Muffins

Author: Pinch of Yum
Serves: 6
For the muffins
  • ½ cup rolled oats or old fashioned oatmeal
  • ½ cup buttermilk (or regular milk + 1 teaspoon vinegar)
  • 1½ tablespoons salted butter, melted
  • 1 egg
  • ⅓ cup brown sugar
  • ½ teaspoon vanilla
  • ½ cup + 1 tablespoon flour
  • 1 heaping tablespoon ground flaxmeal
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup fresh blueberries
For the crumbly topping and glaze
  • 1 tablespoon cold butter, cut into small pieces
  • 3 tablespoons flour
  • 1 tablespoon brown sugar
  • ¼ cup powdered sugar
  • ½ tablespoon milk
  1. Preheat the oven to 375 degrees. If you’re not using paper liners, grease a muffin tin with butter and dust it with flour, shaking off the excess. This makes it much easier to get the muffins out. :)
  2. Combine the oats and buttermilk in a mixing bowl. Let the oats soak for 15-20 minutes. Add the melted butter, egg, brown sugar, and vanilla. Stir by hand until just combined.
  3. Add the flour, flaxmeal, baking powder, baking soda, and salt. Stir again until evenly moistened.
  4. Before adding the blueberries, scoop a spoonful of batter into each muffin tin. This provides a nice solid base and prevents the blueberries from sinking to the bottom of the muffins. Gently fold the blueberries into the remaining batter and divide evenly between the muffin tins. Place 2-3 additional blueberries at the very top center of each muffin, just to make ‘em pretty.
  5. For the crumbly topping, press the butter, flour, and brown sugar together with your fingers until fine crumbs form. Sprinkle one spoonful of crumbs over each muffin before baking.
  6. Bake muffins for 13-15 minutes, or until golden brown. While the muffins are cooling, stir the powdered sugar and milk together to make a glaze. Drizzle a little glaze over each muffin before serving.
I like these muffins best after they’re cooled because you can taste the nuttiness in the oats and flax more. They also hold their shape better when they’re cooled. Nutritional information includes the crumb topping but not the glaze (it’s such a small amount on each muffin that it’s hard to calculate).


Recipe from pinchofyum.com

Speak Your Mind


%d bloggers like this: