Oatmeal Flax Blueberry Muffins

These oatmeal flax blueberry muffins are so simple and stunning with a crumbled topping and a drizzle of glaze.


For the muffins
1/2 cup rolled oats or old fashioned oatmeal
1/2 cup buttermilk (or regular milk + 1 teaspoon vinegar)
1 1/2 tablespoons salted butter, melted
1 egg
1/3 cup brown sugar
1/2 teaspoon vanilla
1/2 cup + 1 tablespoon flour
1 heaping tablespoon ground flaxmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup fresh blueberries

For the crumbly topping and glaze
1 tablespoon cold butter, cut into small pieces
3 tablespoons flour
1 tablespoon brown sugar
1/4 cup powdered sugar
1/2 tablespoon milk


  1. Preheat the oven to 375 degrees. If you’re not using paper liners, grease a muffin tin with butter and dust it with flour, shaking off the excess. This makes it much easier to get the muffins out. 🙂
  2. Combine the oats and buttermilk in a mixing bowl. Let the oats soak for 15-20 minutes. Add the melted butter, egg, brown sugar, and vanilla. Stir by hand until just combined.
  3. Add the flour, flaxmeal, baking powder, baking soda, and salt. Stir again until evenly moistened.
  4. Before adding the blueberries, scoop a spoonful of batter into each muffin tin. This provides a nice solid base and prevents the blueberries from sinking to the bottom of the muffins. Gently fold the blueberries into the remaining batter and divide evenly between the muffin tins. Place 2-3 additional blueberries at the very top center of each muffin, just to make ’em pretty.
  5. Get full instructions Oatmeal Flax Blueberry Muffins @pinchofyum.com

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