Blueberry Oat Flaxseed Muffins

Submitted by Livelymommie

"For the love of breakfast flyer."

 

• Ready In: 35mins
• Ingredients: 13
• Yields: 12 muffins
• Serves: 12

ingredients

• 1 cup quick oats
• 1 cup sour cream (5%)
• 2⁄3 cup brown sugar
• 1⁄3 cup canola oil
• 1 egg
• 1 tablespoon orange rind, finely grated
• 1 cup flour
• 2 tablespoons ground flax seed
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1 cup blueberries (fresh or frozen)

directions

1. Preheat oven to 375°F Grease or line 12 cup muffin pan. In a large bowl, combine oats, sour cream, 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 of this mix into the oat mixture.
3. Toss frozen blueberries with reserved 2 tbsp 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 wire rack.

Reviews

[Nurse16125]

Excellent! Not too sweet, which is how we like them. To make them even healthier, I substituted regular oats for quick oats, greek yogurt in place of sour cream, and two large egg whites in place of the whole egg. Turned out perfectly.

 

[Queen Roachie]

I love these! I was searching for a blueberry muffin recipe that used flax to add some fiber. I would not have thought that just sour cream was enough liquid to keep these moist, but I'm glad I followed the recipe. I used fresh blueberries and subbed old fashioned rolled oats rather than quick, but kept all the amounts the same. Thanks for sharing. These are moist, with a good crumb, and not too sweet for our tastes. I'll make these again.