Blueberry Oat Flaxseed Muffins Recipe

Name: Blueberry Oat Flaxseed Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat oven to 375u00b0F 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.

732

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup quick oats, 1 cup sour cream (5%), 2/3 cup brown sugar, 1/3 cup canola oil, and more.

Yes, Blueberry Oat Flaxseed Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Oat Flaxseed Muffins

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