Thursday, July 21, 2016

Oatmeal Flax Blueberry Muffins

My mom has a new diet after her bout with diverticulitis.  She is supposed to eat lots of flax to avoid having another episode. She has been good about sprinkling some over her cereal in the morning, but when she requested blueberry muffins, I went looking for a recipe that has flax in it.  Voila: Pinch of Yum to the rescue.

These guys are pretty interesting because the first step is to soak oatmeal in buttermilk for 15-20 minutes.  That softens them and makes them nearly invisible in the muffins later on.  You can taste that they're there, but they kind of dissolve. Then of course there are fun things like brown sugar, vanilla, and blueberries, and don't forget a heaping tablespoon of ground flax.

These muffins called for a crumb topping and glaze, but knowing that my mom hates both, I left them off.  They were entirely wonderful without them, but I will keep the recipe intact in case you want to give them a try.  They are sweet enough without it, though.  Plus you can do the whole thing in 1 bowl!

One thing I really wish I had noticed before I started: this makes 6 muffins.  So double it if you're looking to make 12, which obviously I was, but oh well!


oatmeal flax blueberry muffins
from Pinch of Yum
makes 6 muffins

1/2 cup rolled oats
1/2 cup buttermilk
1 1/2 tablespoons salted butter, melted
1 egg
1/3 cup brown sugar
1/2 teaspoon vanilla
1/2 cup + 1 tablespoon flour
1 heaping tablespoon ground flaxmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup blueberries
for topping and glaze:
1 tablespoon cold butter, cut into small pieces
3 tablespoons flour
1 tablespoon brown sugar
1/4 cup powdered sugar
1/2 tablespoon milk


1) Preheat the oven to 375 degrees  If you're not using paper liners, grease a muffin tin with butter and dust with flour.

2) Combine oats and buttermilk in a large mixing bowl.  Let oats soak 15-20 minutes.  Add the melted butter, egg, brown sugar, and vanilla.  Stir by hand until just combined.

3) Add flour, flaxmeal, baking powder, baking soda, and salt.  Stir again until just moistened.

4) Scoop a spoonful of batter into each muffin tin to prevent berries from sinking to the bottom of the muffins while baking.  Gently fold blueberries into remaining batter and divide evenly between muffin tins.  Place a few blueberries at the very top center of each muffin.

5)  For the crumb topping, press butter, flour and brown sugar together withy our fingers until fine crumbs form.  Sprinkle one spoonful of crumbs over each muffin before baking.

6) 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.

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