Blueberry, Oatmeal & Flaxseed Muffins

The muffins makes a great snack and an on the go breakfast in a pinch! Sub blueberries for chocolate chips if desired!

Photo by mahto a.
Serve with a tall glass of milk.

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

24

servings

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

24

servings

Ingredients

  • 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)

Directions

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.

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