Blueberry Oat Flaxseed Muffins

By mitzzy

Ingredients

• 1 cup (250 mL) Robin Hood® or Old Mill® Oats
• 1 cup (250 mL) Astro® Original Balkan Style Plain Yogourt, 1%, 2% or 3%
• 2/3 cup (150 mL) light brown sugar, packed
• 1/3 cup (75 mL) Crisco® Vegetable or Canola Oil
• 1 egg
• 1 tbsp (15 mL) finely grated orange rind
• 1 cup (250 mL) Robin Hood Nutri™ Flour Blend
• 2 tbsp (30 mL) ground flaxseed
• 1 tsp (5 mL) each; cinnamon and baking powder
• 1/2 tsp (2 mL) each; baking soda and salt
• 1 cup (250 mL) Europe’s Best® Woodland Blueberries, frozen
• additional Robin Hood or Old Mill Oats for sprinkling

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin pan with paper liners. In a large bowl, combine oats, yogourt, sugar, oil, egg and rind.
2. In a separate bowl, stir flour with flaxseed, cinnamon, baking powder, baking soda and salt. Stir all but 2 tbsp (30 mL) into oat mixture.
3. Toss frozen blueberries with reserved 2 tbsp (30 mL) flour mixture. Fold blueberry flour mixture into batter until just mixed.
4. 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 a wire rack.