Blueberry Oat Muffins

A healthy take on a classic muffin recipe.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Breakfast, Dessert
Cuisine Family Friendly, Low Sodium, Vegetarian
Servings 12 muffins


  • 1 tbsp flax seeds
  • 1 cup blueberries
  • 1 cup quick oats
  • 1 cup buttermilk lowfat
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • .5 tsp baking soda
  • .25 tsp salt
  • 1 egg
  • .25 cup applesauce unsweetened
  • .75 cup brown sugar


  • Preheat oven to 375°F.
  • Spray muffin pans with nonstick spray or line with paper liners.
  • Use a clean coffee grinder to roughly grind the flax seeds, trying not to process them into a mealy texture. (You can use pre-ground flax if that's what you have on hand.)
  • Wash and dry the blueberries
  • In a small bowl, combine the oats and buttermilk, and let stand at room temperature for five minutes.
  • In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt; mix with a fork to blend and set aside.
  • In a large bowl and using a hand mixer, beat the egg, applesauce, brown sugar at medium speed for 3 minutes.
  • Blend in the oat-buttermilk mixture.
  • Stir in the flour mixture only to combine, try not to overwork the mixture.
  • Fold in the blueberries.
  • Fill muffin cups 3/4 full and top with a sprinkle of flax seed.
  • Bake 15 minutes or until a toothpick inserted into the center comes out clean.


Nutrition Information
  • Calories: 139.1
  • Fat: 1.5 g
  • Carbohydrates: 33.1 g
  • Protein: 3.7 g
  • Fiber: 2.6 g