Blueberry Oat Muffins

These muffins are packed with blueberries - and with whole grains and flaxseeds that will keep you full and full of energy. They come together quickly and freeze well, too, so you can have them on hand for breakfast on a rushed morning, ready to pack as part of a school or work lunch, and there for a quick snack after a workout or when dinner is just too far away.
Ingredients:
2 3/4 cups/ 225 g rolled oats
1 cup/ 140 g whole wheat flour
1/3 cup/ 40 g ground flax seeds
3/4 cups/ 150 g light brown sugar
2 teaspoons baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 cup neutral oil
1 cup buttermilk
1 egg
1 cup/ 155 g blueberries, fresh or frozen (if frozen, do not thaw)
Place oats, flour, flax seeds, sugar, baking soda, baking powder, salt, and cinnamon in a large bowl; stir to thoroughly combine. In a large mixing cup or small bowl, combine oil, buttermilk, and egg and whisk lightly to break up egg yolk. Add wet ingredients to dry ingredients and stir until incorporated. Gently fold blueberries into batter. Fill 12 lined or greased muffin cups; batter will completely fill cups but don't worry - it's too dense to overflow. Bake at 350 degrees for 20-25 minutes (on the longer side if using frozen berries), until a toothpick tester comes out clean (a few streaks of berry juice not withstanding). Cool for 5 minutes in muffin tins, then set muffins on a cooling rack or the edges of the muffin tins to cool completely.
Yield: 12 muffins
Storage: 5 days at room temperature; many months in the freezer (wrap individually and seal in a freezer bag)
#blueberrymuffins #healthybreakfast #healthysnacks #wholegrains #lunchboxrecipe

[@requiem3160]

Oats and flaxseed are AWESOME - love them! Love muffins, too - this just sounds so delectable! Great work and have an amazing week!

[@ChicanaKitchen]

Thank you! These are a staple in my house. Have a lovely week!