Serves 6
45 min
Oatmeal Flax Blueberry Muffins
Recipe GLPR36d0c3bd22bada
Wholesome breakfast muffins made with rolled oats, ground flaxseed, and fresh blueberries, topped with a buttery crumb topping and finished with a simple powdered sugar glaze. Perfect for a quick morning meal or brunch.
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Ingredients
½ cup rolled oats or old-fashioned oatmeal
½ cup buttermilk (or milk with 1 teaspoon vinegar stirred in)
1½ tablespoons melted butter
1 egg
1 tablespoon brown sugar
½ teaspoon vanilla extract
⅝ cup all-purpose flour
1 tablespoon ground flaxseed meal
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup fresh blueberries
1 tablespoon cold butter, cut into small pieces (for topping)
3 tablespoons all-purpose flour (for topping)
1 tablespoon brown sugar (for topping)
¼ cup powdered sugar
½ tablespoon milk (for glaze)
Directions
Preheat your oven to 375°F (190°C). Prepare a 6-cup muffin tin by either inserting paper liners or lightly greasing and dusting each cup with flour, tapping out the excess. This ensures easy removal of the baked muffins.
In a large mixing bowl, combine the rolled oats with the buttermilk and stir to combine.
Allow the oat mixture to soak for 15 to 20 minutes. This softens the oats and helps create a tender muffin crumb.
Add the melted butter, egg, brown sugar, and vanilla extract to the soaked oat mixture. Stir by hand until just combined; do not overmix.
Add the flour, ground flaxseed, baking powder, baking soda, and salt. Gently stir until the dry ingredients are evenly moistened and no streaks of flour remain.
Divide half of the batter evenly among the prepared muffin cups, placing approximately one spoonful in each cup. This creates a solid base and prevents the blueberries from sinking to the bottom.
Gently fold the fresh blueberries into the remaining batter, then divide it evenly among the muffin cups on top of the base layer.
Place 2 to 3 additional blueberries on top of each muffin for a finished appearance.
Prepare the crumb topping by combining the cold butter pieces, flour, and brown sugar in a small bowl. Use your fingertips to work them together until the mixture resembles fine, loose crumbs.
Sprinkle about one spoonful of the crumb mixture over the top of each muffin.
Bake for 13 to 15 minutes, until the muffins are golden brown and a toothpick inserted into the center comes out clean.
While the muffins cool in the pan, whisk together the powdered sugar and milk until smooth to make a thin glaze.
Once the muffins have cooled slightly, drizzle a small amount of glaze over each muffin and serve.
