Blueberry Oat Muffins
A healthy take on a classic muffin recipe.
Servings Prep Time
12muffins 30minutes
Cook Time
Servings Prep Time
12muffins 30minutes
Cook Time
  1. Preheat oven to 375°F.
  2. Spray muffin pans with nonstick spray or line with paper liners.
  3. 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.)
  4. Wash and dry the blueberries
  5. In a small bowl, combine the oats and buttermilk, and let stand at room temperature for five minutes.
  6. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt; mix with a fork to blend and set aside.
  7. In a large bowl and using a hand mixer, beat the egg, applesauce, brown sugar at medium speed for 3 minutes.
  8. Blend in the oat-buttermilk mixture.
  9. Stir in the flour mixture only to combine, try not to overwork the mixture.
  10. Fold in the blueberries.
  11. Fill muffin cups 3/4 full and top with a sprinkle of flax seed.
  12. Bake 15 minutes or until a toothpick inserted into the center comes out clean.
Recipe Notes

Nutrition Information

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