Blueberry Oatmeal Flaxseed Muffins Recipes

OATMEAL FLAX BLUEBERRY MUFFINS

Steps:

• 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. ????
• 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.
• Add the flour, flaxmeal, baking powder, baking soda, and salt. Stir again until evenly moistened.
• 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.
• 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.
• 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.

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

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.

BLUEBERRY OAT FLAXSEED MUFFINS

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.

BLUEBERRY FLAX MUFFINS

Steps:

• Preheat oven to 400°F.
• Spray a 12 cup, non-stick muffin tin with cooking spray.
• In a large bowl, mix flour, oat bran, flax seed, baking powder, baking soda, and salt.
• Add the Splenda, sugar, buttermilk, applesauce, egg, lemon zest, and lemon extract, mixing until just combined.
• Gently fold in the blueberries.
• Pour the batter into the muffin cups.
• Bake for 20 minutes or until a toothpick inserted in center of muffin is removed clean.
• Cool 5 minutes in pan, then remove muffins and place on a wire rack to finish cooling.

BLUEBERRY OATMEAL APPLESAUCE MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, combine flour, oats, powder, soda, salt, and cinnamon. If desired, add flaxseed meal.
• In a separate bowl, mix sugar, egg and oil. Add applesauce, milk, vanilla, lemon zest, lemon juice. Mix well.
• Add this to flour mixture, mixing well. Finally, fold in blueberries. Pour into greased muffin tin. On top of the batter in each muffin tin, place a pecan half.
• Bake for 12 - 14 minutes.