Blueberry Oat Flaxseed Muffins Recipes

BLUEBERRY OAT FLAXSEED MUFFINS

Blueberry Oat Flaxseed Muffins image

Make and share this Blueberry Oat Flaxseed Muffins recipe from Food.com.

Provided by Livelymommie

Categories Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

Ingredients

1 cup quick oats
1 cup sour cream (5%)
2/3 cup brown sugar
1/3 cup canola oil
1 egg
1 tablespoon orange rind, finely grated
1 cup flour
2 tablespoons ground flax seed
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup blueberries (fresh or frozen)

Steps:

Preheat oven to 375°F Grease or line 12 cup muffin pan. In a large bowl, combine oats, sour cream, sugar, oil, egg and rind.
In a separate bowl, stir flour with flaxseed, cinnamon, baking powder, baking soda and salt. Stir all but 2 tbsp of this mix into the oat mixture.
Toss frozen blueberries with reserved 2 tbsp flour mixture. Fold blueberry flour mixture into batter until just mixed.
Divide among muffin cups. Sprinkle each with additional oats. Bake in preheated oven 23 - 25 minutes or until golden and top springs back when lightly pressed. Cool on wire rack.

Nutrition Facts : Calories 220.9, Fat 11.3, SaturatedFat 2.9, Cholesterol 25.5, Sodium 205.4, Carbohydrate 27.6, Fiber 1.8, Sugar 13.9, Protein 3.2

BLUEBERRY, OATMEAL & FLAXSEED MUFFINS RECIPE - (4.1/5)

Blueberry, Oatmeal & Flaxseed Muffins Recipe - (4.1/5) image

Provided by mahto

Number Of Ingredients 11

Ingredients

2 cups whole wheat flour
5 1/2 cups rolled oats
1 1/2 cups light brown sugar
2/3 cup plus 1 tablespoon ground flaxseed
4 teaspoons baking soda
1 teaspoon baking powder
4 teaspoons ground cinnamon
2 large eggs, lightly beaten
1 cup canola oil
2 cups buttermilk
2 cups blueberries (or use other fresh berries, or dried berries)

Steps:

Heat the oven to 350°F and line 2 standard-sized muffin pans with paper liners. In a large bowl, stir together the flour, oats, brown sugar, flaxseed, baking soda, baking powder and cinnamon. Add the eggs, oil, buttermilk and 3/4 cup water. Mix until the dry and wet ingredients are just combined, and then fold in the blueberries. Spoon the batter into the muffins cups, filling each cup right up to the top, and bake the muffins for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Cool in the pans for 5 minutes, then turn out onto a rack and cool completely before serving.

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