Blueberry Oat Flaxseed Muffins

"For the love of breakfast flyer."
 
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Ready In:
35mins
Ingredients:
13
Yields:
12 muffins
Serves:
12
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ingredients

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directions

  • 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.
  • 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.
  • Toss frozen blueberries with reserved 2 tbsp flour mixture. Fold blueberry flour mixture into batter until just mixed.
  • 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.

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Reviews

  1. 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.
     
  2. 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.
     
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