Blueberry Oat Flaxseed Muffins
Start your morning right with these wholesome Blueberry Oat Flaxseed Muffins—a perfect blend of sweet, nutty, and hearty flavors. Packed with the goodness of rolled oats and ground flaxseed, these muffins are a nutrient-rich option that doesn’t skimp on taste. Each bite bursts with juicy blueberries, while warm cinnamon adds a cozy, aromatic touch. Made with buttermilk for a tender crumb and just the right amount of sweetness from brown sugar, these muffins are easy to whip up in just 35 minutes, making them ideal for busy mornings or an on-the-go snack. Whether you enjoy them warm out of the oven or paired with your favorite coffee, these muffins deliver comfort and nourishment in every bite. Plus, they store beautifully—simply freeze extras for a quick, healthy treat anytime! Perfect for breakfast, brunch, or meal prep, these Blueberry Oat Flaxseed Muffins are a must-try for baking enthusiasts and health-conscious eaters alike.
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 1 cup All-purpose flour
- 0.25 cup Ground flaxseed
- 0.5 cup Brown sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 1 cup Buttermilk
- 1 Egg
- 0.25 cup Melted unsalted butter
- 1 teaspoon Vanilla extract
- 1 cup Fresh or frozen blueberries
Instructions
Preheat your oven to 400°F (200°C) and line a standard 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, combine the rolled oats, all-purpose flour, ground flaxseed, brown sugar, baking powder, baking soda, cinnamon, and salt. Stir well to ensure all dry ingredients are evenly mixed.
In a medium bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the bowl of dry ingredients. Using a spatula or wooden spoon, gently fold the mixture until just combined. Avoid overmixing as it can result in dense muffins.
Gently fold in the blueberries, being careful not to crush them. If using frozen blueberries, no need to thaw them beforehand.
Divide the batter evenly among the prepared muffin tin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Nutrition Facts
Calories |
1863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 2504 mg | 109% | |
| Total Carbohydrate | 261.3 g | 95% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 100.0 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 504 mg | 39% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1176 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
