Blueberry muffins are delicious. I think we can all agree on that! Adding oatmeal and flax seed into the mix? Now we’ve got a winner! These muffins are not too sweet, yet just sweet enough, perfectly moist, healthy and satisfying. I made these muffins over the weekend for a birthday brunch and they exceeded expectations!
Oatmeal Flax Blueberry Muffins
From Pinch of Yum
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 flax meal
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup fresh blueberries (I used 3/4 cup, yum yum!)
For the crumbly topping
- 1 tablespoon cold butter, cut into small pieces
- 3 tablespoons flour
- 1 tablespoon brown sugar
For the glaze
- ¼ cup powdered sugar
- ½ tablespoon milk (I used homemade almond milk!)
Instructions
- Preheat the oven to 375 degrees. Line a muffin tin with liners.
- 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, flax meal, baking powder, baking soda, and salt. Stir until combined.
- Before adding the blueberries, scoop a spoonful of batter into each muffin tin, just enough to cover the bottom. Gently fold the blueberries into the remaining batter and divide evenly between the muffin tins.
- 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. This adds a touch of sweetness to the muffins, so if you tend to like less sweet, you might want to skip the glaze!
** Please note that this recipe is supposed to yield 6 muffins. However, I added 50% more blueberries and a little more than 1/2 cup of oats and was able to make 12 small muffins. They were the perfect size for our brunch!
Made with Love, Linda
Linda in the Kitchen 