Ingredients: |
Ingredients: For the muffins:
1 cup rolled oats or old fashioned oatmeal
1 cup buttermilk (or regular milk + 2 teaspoon vinegar)
3 tablespoons salted butter, melted
2 egg
2/3 cup brown sugar
1 teaspoon vanilla
1 cup + 2 tablespoon flour
2 tablespoons milled flax seed
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries (or use frozen berries that have been thawed)
For the topping:
2 tablespoon cold butter, cut into small pieces
6 tablespoons flour
2 tablespoon brown sugar
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Directions: |
Directions:INSTRUCTIONS
1. Preheat the oven to 375 degrees. Spray muffin tin with non-stick cooking spray or use muffin liners.
2. Combine the oats and buttermilk in a mixing bowl. Let the oats soak for 15-20 minutes in the refrigerator.
3. Add the melted butter (cooled slightly), egg, brown sugar, and vanilla. Stir by hand until just combined.
4. Add the flour, flaxmeal, baking powder, baking soda, and salt. Stir again until evenly moistened.
5. Before adding the blueberries, scoop a spoonful of batter into each muffin tin to keep the blueberries from sinking to the bottom. Gently fold the blueberries into the remaining batter and divide evenly between the muffin tins.
6. 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.
7. Bake muffins for 13-15 minutes, or until golden brown. A toothpick should come out clean when muffins are done. |
This recipe for Oatmeal Flax Blueberry Muffins is from