Blueberry Oatmeal Flaxseed Muffins Recipe 415 Recipes

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BLUEBERRY OATMEAL CHIA SEED MUFFINS



Blueberry Oatmeal Chia Seed Muffins image

Perfect for the lunch box, the breakfast/brunch table, or the coffee room at work. A moist muffin with the sweet burst of blueberries.

Provided by Ruth Cresswell Howes

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 35m

Yield 24

Number Of Ingredients 14

1 cup all-purpose flour
1 cup white sugar
2 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
1 cup rolled oats
½ cup chia seeds
1 cup orange juice
½ cup applesauce
½ cup cooking oil
2 eggs, beaten
2 cups blueberries
2 tablespoons brown sugar
¼ teaspoon ground cinnamon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper liners.
  • Sift flour, white sugar, baking powder, salt, and baking soda together in a large bowl; add oats and chia seeds.
  • Mix orange juice, applesauce, oil, and eggs together in a bowl; stir into flour mixture until batter is just combined. Fold blueberries into batter. Spoon batter into prepared muffin cups, filling 3/4-full.
  • Mix brown sugar and cinnamon together in a bowl; sprinkle over batter.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

Nutrition Facts : Calories 140.7 calories, Carbohydrate 20.4 g, Cholesterol 15.5 mg, Fat 6.1 g, Fiber 1.8 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 181.2 mg, Sugar 12.1 g

OATMEAL BLUEBERRY MUFFINS



Oatmeal Blueberry Muffins image

These have a great texture, and stay moist and tender for days - if they last that long at your house!

Provided by Sue Snow

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 9

1 ¼ cups quick cooking oats
1 cup all-purpose flour
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
1 egg
¼ cup vegetable oil
1 cup blueberries, rinsed and drained

Steps:

  • Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
  • Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 22.3 g, Cholesterol 17.1 mg, Fat 6.1 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 233.8 mg, Sugar 7.8 g

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



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

Provided by mahto

Number Of Ingredients 11

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.

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

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 APPLESAUCE MUFFINS



Blueberry Oatmeal Applesauce Muffins image

These muffins are not only delicious, but very low in fat and heart-healthy. The oats and flaxseed meal add fiber and whole grains for a filling and delicious breakfast or snack, while the applesauce takes the place of egg, butter, or cream that you might find in other muffin recipes. You can make this recipe vegan by omitting the egg and using soymilk as a substitute for milk (I use Lactaid milk to make it dairy-free). To make it sugar-free, substituting Splenda for the small amount of sugar is just as good! A pecan half on top of the muffin adds a visually-appetizing touch while adding a slight crunch to a moist and filling muffin!

Provided by smhage

Categories     Breads

Time 27m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 17

1 1/4 cups oats
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 tablespoons vegetable oil
1 cup unsweetened applesauce
1/2 cup skim milk
1/2 cup sugar
3 tablespoons flax seed meal (optional)
1 large egg
1 teaspoon vanilla extract
1 cup blueberries
2 teaspoons lemon zest
1 tablespoon lemon juice
10 -12 pecan halves

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.

BLUEBERRY BANANA COCONUT FLAX MUFFINS



Blueberry Banana Coconut Flax Muffins image

When the local library ladies asked me to send them the recipe for the muffins that I'd brought to story time, I realized I'd created something special. They were enjoyed by the kids and adults alike. Delicious and wholesome, the coconut, banana, and flax add a little something extra to the boring old blueberry muffin.

Provided by Kate

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 40m

Yield 24

Number Of Ingredients 16

2 cups all-purpose flour
2 cups quick-cooking rolled oats
1 cup ground flax seed
1 cup white sugar
⅔ cup sweetened flaked coconut
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups mashed ripe banana
1 cup sour cream
½ cup applesauce
½ cup melted butter
2 eggs
1 tablespoon vanilla extract
2 cups fresh blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
  • Whisk together flour, oats, flax, sugar, coconut, cinnamon, baking powder, baking soda, and salt in a bowl.
  • Whisk together bananas, sour cream, applesauce, melted butter, eggs, and vanilla in a large bowl. Stir flour mixture into banana mixture just until all dry ingredients are moistened; fold in blueberries. Fill muffin cups 2/3 full.
  • Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 20 minutes.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 29.6 g, Cholesterol 29.9 mg, Fat 9.4 g, Fiber 3.3 g, Protein 4 g, SaturatedFat 4.6 g, Sodium 236.4 mg, Sugar 12.8 g

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