Oatmeal Flax Blueberry Muffins

this dish

The minute I awaken …

prior to I place on my comprise …

I make a flax blueberry muffin simply for youuuu …

Real story. I have actually made these a minimum of 18 divided by 3 times in the last couple of weeks of being house,

  1. due to the fact that I’m offseting year of not consuming these sweet little blue things (if you’re simply signing up with, I have actually been residing in the Philippines where there are loads of magnificent mangoes however unfavorable quantities of berries)
  2. due to the fact that I enjoy crumbly garnishes, and crumbly garnishes enjoy me back, and
  3. due to the fact that a muffin never ever made a bad bed-time treat. Discovery of the week.

So I made these, and after that I made them once again to fine-tune the dish, and after that I made them once again even if I could. Such is my life in the summer season. ♥ Thanks to all those informal late early morning test batches, I lastly seem like these are simply how I desire them.

Mentioning late early morning, will you send me dislike mail if I inform you that I got up at 11 am a few days ago? Ohhhhh my goodness. I have actually not slept that long given that I resembled, 17. It was that fantastic sensation of taking a look at the clock and recognizing the number of hours of sleep simply entered my life, followed instantly by the complicated choice of whether to consume breakfast or lunch. When we remained in the Philippines, I was truthfully concerned due to the fact that I believed that possibly I had actually lost the capability to sleep peacefully through the night. However these last couple of weeks have actually gladly shown me incorrect. A fluffy white comforter, a surviveable temperature level, pure peaceful (that’s a whisper-type), and a couple of blueberry muffs in my tum have actually made all the distinction worldwide for me.

Oatmeal flax blueberry muffins on a white surface.

However the muffins. I enjoy how the last variation ended up sweet, however not too sweet, with those juicy little blueberries baked right into the middle and not sunken into the bottom. There’s a little tip of nutty taste and a completely fluffy texture even with the little bits of oats and flaxmeal therein.

I attempted to get a photo of the little flecks of flaxmeal therein, and the buttermilk-soaked oats type of simply hardly vanishing into the muffin, however it’s so subtle that you nearly can’t actually discover it up until it remains in your mouth.

Oatmeal flax blueberry muffins on parchment paper.

And After That there’s the crumbs.

I truthfully have a difficult time picturing a muffin that I would not desire crumbs on, and these are no exception. These specific crumbs were very fine and not frustrating. You can barely even call them crumbs, in fact. Simply a light little flour-butter-sugar cleaning that works like some type of muffin fairy dust.

Crumbs on fingers and in a bowl.

And here they are! Baked, crumbed, and glazed.

I’m quite sure this is me, too, due to the fact that 5 batches later on, I have actually ended up being a blueberry muffin.

Oatmeal flax blueberry muffin on a piece of parchment paper.

I understand I state this all the time so you’re enabled to take me with a grain of salt: I enjoyed these. That’s capital L-O-V-E-D.

Major, men.

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Oatmeal Flax Blueberry Muffins

Oatmeal Flax Blueberry Muffins

4.5 from 35 evaluations


These oatmeal flax blueberry muffins are so easy and sensational with a fallen apart topping and a drizzle of glaze.

Active Ingredients


For the muffins

For the crumbly topping and glaze


  1. Preheat the oven to 375 degrees. If you’re not utilizing paper liners, grease a muffin tin with butter and dust it with flour, getting rid of the excess. This makes it a lot easier to get the muffins out.
  2. Integrate the oats and buttermilk in a blending bowl. Let the oats soak for 15-20 minutes. Include the melted butter, egg, brown sugar, and vanilla. Stir by hand up until simply integrated.
  3. Include the flour, flaxmeal, baking powder, baking soda, and salt. Stir once again up until equally dampened.
  4. Prior to including the blueberries, scoop a spoonful of batter into each muffin tin. This offers a good strong base and avoids the blueberries from sinking to the bottom of the muffins. Carefully fold the blueberries into the staying batter and divide equally in between the muffin tins. Location 2-3 extra blueberries at the really leading center of each muffin, simply to make ’em quite.
  5. For the crumbly topping, push the butter, flour, and brown sugar together with your fingers up until great crumbs form. Spray one spoonful of crumbs over each muffin prior to baking.
  6. Bake muffins for 13-15 minutes, or up until golden brown. While the muffins are cooling, stir the powdered sugar and milk together to make a glaze. Sprinkle a little glaze over each muffin prior to serving.


I like these muffins best after they’re cooled due to the fact that you can taste the nuttiness in the oats and flax more. They likewise hold their shape much better when they’re cooled.

Keywords: healthy muffin dish, blueberry muffin, flax muffin, muffin dish

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