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 CHIA SEED MUFFINS

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.

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.