Breakfast In the Kitchen Snacks

Oatmeal Blueberry Flax Muffins

Are you looking for an easy breakfast or snack for your family? We moms are busy folks, and sometimes we just need to have something on hand for mornings when we’re headed out the door to play dates, co-op, sports, lessons, or other commitments! These muffins are perfect for making the day before and having ready for a quick but nutritious breakfast the next day. (If they last that long!) Or you can take them along as a snack as you and your family are out and about.

You'll enjoy this delicious recipe for oatmeal blueberry flax muffins!

 

Oatmeal Blueberry Flax Muffins Ingredients

(A printable recipe can be found at the bottom of this article.)

Dry Ingredients:

1 3/4 c. unbleached flour ( I use 1 cup regular flour and 3/4 whole wheat.)
1/3 c. oatmeal
1 tbsp. flax seed (*ground)
1/3 c. organic sugar or turbinado sugar
2 tsp. baking powder
1/4 tsp. salt (optional)

Wet Ingredients:

1 egg
1 c. milk
1/4 c. canola oil
1 tsp. real lemon or fresh lemon juice

Fruit:

1/2 cup (or more) fresh or frozen blueberries, blackberries, strawberries (cut into pieces), or raspberries

Directions:

Preheat oven to 400 degrees.

Combine all dry ingredients in a bowl.

In a separate bowl, mix together wet ingredients.

Add flour mixture all at once to wet ingredients. The mixture will be lumpy.

Add  your choice of either: blueberries, blackberries, strawberries, or raspberries. (This will add a bit of moisture, so don’t worry if batter felt a bit stiff before.)

Place batter in greased muffin tins or use silicone or paper liners.

Sprinkle with Turbinado (raw or unbleached) sugar.

Bake at 400 degrees for approximately 18 minutes.

*You can buy ground flax seed or grind your own in a small coffee bean grinder. If you add whole flax seeds to your recipe, the nutrients from the flax seeds won’t be absorbed by your body. If possible, grinding your own flax seeds is the best because the flax loses some of its nutrients when ground and stored.

Oatmeal Blueberry Flax Muffins
 
Prep time
Cook time
Total time
 
Ingredients
  • Dry Ingredients:
  • 1¾ c. unbleached flour ( I use 1 cup regular flour and ¾ whole wheat.)
  • ⅓ c. oatmeal
  • 1 tbsp. flax seed (*ground)
  • ⅓ c. organic sugar or turbinado sugar
  • 2 tsp. baking powder
  • ¼ tsp. salt (optional)
  • Wet Ingredients:
  • 1 egg
  • 1 c. milk
  • ¼ c. canola oil
  • 1 tsp. real lemon or fresh lemon juice
  • Fruit:
  • ½ cup (or more) fresh or frozen blueberries, blackberries, strawberries (cut into pieces), or raspberries
Instructions
  1. Preheat oven to 400 degrees.
  2. Combine all dry ingredients in a bowl.
  3. In a separate bowl, mix together wet ingredients.
  4. Add flour mixture all at once to wet ingredients. The mixture will be lumpy.
  5. Add your choice of either: blueberries, blackberries, strawberries, or raspberries. (This will add a bit of moisture, so don't worry if batter felt a bit stiff before.)
  6. Place batter in greased muffin tins or use silicone or paper liners.
  7. Sprinkle with Turbinado (raw or unbleached) sugar.
  8. Bake at 400 degrees for approximately 18 minutes.
 

About the author

Stephanie Harrington

Stephanie was a military spouse for 20 years and has homeschooled for more than 17 years. She and her husband of 25 years retired from the military and settled in their native state of Iowa where they continue to homeschool their youngest child. Her homeschool style is eclectic with Charlotte Mason and classical influences. She continues to encourage and support homeschoolers through her writings and curriculum development.
When she isn't teaching or writing she enjoys sightseeing, gardening, and cooking.

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