Flax Blueberry Muffins Recipes

OATMEAL FLAX BLUEBERRY MUFFINS

Steps:

• 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.

GLUTEN-FREE BLUEBERRY FLAX MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Line a stoneware muffin tin with 9 parchment paper muffin cups.
• In a large mixing bowl, beat together the melted butter, eggs, egg whites, vanilla extract, and maple syrup.
• Add the oat flour, flax seeds, coconut sugar, baking soda, baking powder, cinnamon, and salt. Stir until combined then add the water. Stir until combined and lastly, fold in the blueberries.
• Divide the batter evenly between the muffin cups, filling each cup full. Bake for 18-20 minutes. Cool for 10 minutes before moving the muffins to a cooling rack to finish cooling.
• Enjoy!

BLUEBERRY FLAX MUFFINS

Steps:

• Preheat oven to 400°F.
• Spray a 12 cup, non-stick muffin tin with cooking spray.
• In a large bowl, mix flour, oat bran, flax seed, baking powder, baking soda, and salt.
• Add the Splenda, sugar, buttermilk, applesauce, egg, lemon zest, and lemon extract, mixing until just combined.
• Gently fold in the blueberries.
• Pour the batter into the muffin cups.
• Bake for 20 minutes or until a toothpick inserted in center of muffin is removed clean.
• Cool 5 minutes in pan, then remove muffins and place on a wire rack to finish cooling.

BLUEBERRY BANANA COCONUT FLAX MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
• Whisk together flour, oats, flax, sugar, coconut, cinnamon, baking powder, baking soda, and salt in a bowl.
• Whisk together bananas, sour cream, applesauce, melted butter, eggs, and vanilla in a large bowl. Stir flour mixture into banana mixture just until all dry ingredients are moistened; fold in blueberries. Fill muffin cups 2/3 full.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 20 minutes.