Blueberry Flax Oatmeal Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 121.5
  • Total Fat: 1.7 g
  • Cholesterol: 18.5 mg
  • Sodium: 123.5 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 2.7 g
  • Protein: 3.7 g

View full nutritional breakdown of Blueberry Flax Oatmeal Muffins calories by ingredient
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Number of Servings: 12


    2 Tbsp ground flax seed
    1 cup blueberries (if frozen, do not thaw)
    1 cup old fashioned oats
    1 cup lowfat buttermilk (to make buttermilk, blend 3 Tbsp vinegar with 1 cup milk and let sit for 10 minutes)
    1 cup whole wheat flour
    1 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp cinnamon
    1 tsp salt
    1 whole egg
    1/4 cup unsweetened applesauce
    3/4 cup brown sugar, unpacked


Preheat oven to 375 degrees. Line 12-cup muffin tin with paper liners.
If using fresh blueberries, wash and dry them. If using frozen, do not thaw them.
In a small bowl combine the oats and buttermilk and let sit at room temperature for 5 minutes.
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt; mix with a fork to blend and set aside.
In a large bowl beat the egg, applesauce, and brown sugar briskly for about a minute.
Add the dry ingredients to the wet ingredients and stir just to combine. Do not over-stir!
Fold in the blueberries.
Fill muffin cups about 3/4 full.
Bake for 15 to 18 minutes or until a toothpick inserted in center comes out clean.

Makes 12 muffins.

Number of Servings: 12

Recipe submitted by SparkPeople user CORETRAINER1.

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