One of my kids is staring at the back of my head from the top of our stairs as I type this, and I refuse to turn around to see what they need….it’s been a looooong weekend, a preview of what summer will be like, perhaps, and I’m just a wee bit annoyed. I need some down time. A mommy break here. I’m blogging, something I enjoy, for me. And I need it. I need to take time for me to be a better person to help you. You being kids. It’s a cycle.
Anyway, typing. Typing. Typing.
Blueberry Oat Flax Seed Breakfast Muffins…MMMMMMMMMMMM.
We had a huge container of blueberries leftover from the week. Not wanting them to go to waste, I made my all-time favorite blueberry breakfast muffins. They’re easy and we usually have all the ingredients on hand.
- 1 cup (120 g) all-purpose flour or whole wheat flour
- 1 cup (80 g) old fashioned rolled oats (Quaker Oats have been nut-free)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 tbsp ground flax seed (check the packaging for allergy information)
- 1/4 tsp salt
- 1 large egg
- 1 cup (225 g) plain Greek yogurt
- 1/2 cup unsweetened applesauce
- 1/2 – 3/4 cup brown sugar
- 2 tsp vanilla extract
- 1 1/2 cup (140 g) blueberries, frozen or fresh
- Preheat oven to 400.
- Toss the blueberries with 1 tbsp flour and set aside
- Combine flour, oats, cinnamon, flax, baking powder, baking soda and salt in a large bowl.
- In a smaller bowl, combine the yogurt, applesauce, egg, vanilla and brown sugar.
- Pour the wet ingredients into dry and mix well.
- Fold in blueberries
- Grease a 12-count muffin pan with pam spray or use muffin holders. Fill 3/4 full of batter. Sprinkle extra oats on top if desired.
- place in the oven 18-20 minutes.
These muffins are very satisfying and I enjoyed mine with a hot cup of Valentine coffee for breakfast today. Enjoy! I would refrigerate these if you don’t plan on using them the same day. Blueberry can go bad quickly.