These hearty muffins are nutritious with the right amount of sweetness. The flax meal is loaded with omega 3 fatty acids and the oatmeal is rich in fiber. Both can be a great addition to any pancake, bread or muffin recipe. If you don’t want to make these recipes from scratch try adding a few table spoons to a pre made mix you already have in your pantry!
For the muffins
- 1 cup rolled oats or old fashioned oatmeal
- 1/2 cup sour cream mixed with 2 table spoons of milk
- 3 tablespoons salted butter, melted
- 2 egg
- 2/3 cup brown sugar
- 1 teaspoon vanilla
- 1 cup + 2 tablespoon flour
- 2 heaping tablespoon ground flaxmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate covered blue berries
For the crumbly topping and glaze
- 2 tablespoon cold butter, cut into small pieces
- 6 tablespoons flour
- 2 tablespoon brown sugar
- 1/2 cup powdered sugar
- 1 tablespoon milk
- Preheat the oven to 375 degrees. Place paper liners in muffin.
- 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, flax meal, baking powder, baking soda, and salt. Stir again until evenly moistened.
- 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. Happy Baking!