Oatmeal Flax Blueberry Muffins
Ingredients
- 1/2 rolled oats or
- 1/2 (or regular milk + 1 teaspoon vinegar)
- 1 1/2 tablespoons 1 1/2 tablespoons salted butter, melted
- 1 egg
- 1/2 teaspoon 1/2 teaspoon vanilla
- 1 + 1 tablespoon
- 1 heaping tablespoon ground flaxmeal
- 1/2 teaspoon 1/2 teaspoon baking powder
- 1/2 teaspoon 1/2 teaspoon baking soda
- 1/4 teaspoon 1/4 teaspoon salt
- 1/2 fresh
- 1 tablespoon 1 tablespoon cold butter, cut into small pieces
- 3 tablespoons 3 tablespoons flour
- 1 tablespoon 1 tablespoon brown sugar
- 1/2 tablespoon 1/2 tablespoon milk
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Instructions
- 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. 🙂
- 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.
- Add the flour, flaxmeal, baking powder, baking soda, and salt. Stir again until evenly moistened.
- 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.
- For the crumbly topping, press the butter, flour, and brown sugar together with your fingers until fine crumbs form. Sprinkle one spoonful of crumbs over each muffin before baking.
- Bake muffins for 13-15 minutes, or until golden brown. While the muffins are cooling, stir the powdered sugar and milk together to make a glaze. Drizzle a little glaze over each muffin before serving.
Source
Original recipe: View Original