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Oatmeal Flax Blueberry Muffins

Oatmeal Flax Blueberry Muffins

34 reviews / 4.4 average

The moment I wake up…

before I put on my make up…

I make a flax blueberry muffin just for youuuu…

True story. I’ve made these at least 18 divided by 3 times in the last few weeks of being home,

  1. because I’m making up for year of not eating these sweet little blue things (if you’re just joining, I have been living in the Philippines where there are loads of divine mangoes but negative amounts of berries)
  2. because I love crumbly toppings, and crumbly toppings love me back, and
  3. because a muffin never made a bad bed-time snack. Discovery of the week.

So I made these, and then I made them again to tweak the recipe, and then I made them again just because I could. Such is my life in the summertime. ♥  Thanks to all those unofficial late morning test batches, I finally feel like these are just how I want them.

Speaking of late morning, will you send me hate mail if I tell you that I woke up at 11 am the other day? Ohhhhh my goodness. I have not slept that long since I was like, 17. It was that wonderful feeling of looking at the clock and realizing how many hours of sleep just entered my life, followed immediately by the confusing decision of whether to eat breakfast or lunch. When we were in the Philippines, I was honestly worried because I thought that maybe I had lost the ability to sleep soundly through the night. But these last few weeks have happily proven me wrong. A fluffy white comforter, a surviveable temperature, pure quiet (that’s a whisper-type), and a few blueberry muffs in my tum have made all the difference in the world for me.

Oatmeal flax blueberry muffins on a white surface.

But the muffins. I love how the final version turned out – sweet, but not too sweet, with those juicy little blueberries baked right into the middle and not sunken into the bottom. There’s a little hint of nutty flavor and a  perfectly fluffy texture even with the bits of oats and flaxmeal in there.

I tried to get a picture of the little flecks of flaxmeal in there, and the buttermilk-soaked oats kind of just barely disappearing into the muffin, but it’s so subtle that you almost can’t really notice it until it’s in your mouth.

Oatmeal flax blueberry muffins on parchment paper.

And then there’s the crumbs.

I honestly have a hard time imagining a muffin that I wouldn’t want crumbs on, and these are no exception. These particular crumbs were super fine and not overwhelming. You can hardly even call them crumbs, actually. Just a light little flour-butter-sugar dusting that works like some kind of muffin fairy dust.

Crumbs on fingers and in a bowl.

And here they are! Baked, crumbed, and glazed.

I’m pretty sure this is me, too, because 5 batches later, I have become a blueberry muffin.

Oatmeal flax blueberry muffin on a piece of parchment paper.

I know I say this all the time so you’re allowed to take me with a grain of salt: I LOVED these. That’s capital L-O-V-E-D.

Serious, guys.

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Oatmeal Flax Blueberry Muffins

Oatmeal Flax Blueberry Muffins


  • Author: Pinch of Yum
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 minutes
  • Yield: 6 1x

Description

These oatmeal flax blueberry muffins are so simple and stunning with a crumbled topping and a drizzle of glaze.


Ingredients

Scale

For the muffins

  • 1/2 cup rolled oats or old fashioned oatmeal
  • 1/2 cup buttermilk (or regular milk + 1 teaspoon vinegar)
  • 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 fresh blueberries

For the crumbly 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

Instructions

  1. Preheat the oven to 375 degrees. If you’re not using paper liners, grease a muffin tin with butter and dust it with flour, shaking off the excess. This makes it much easier to get the muffins out. 🙂
  2. Combine the oats and buttermilk in a mixing bowl. Let the oats soak for 15-20 minutes. Add the melted butter, egg, brown sugar, and vanilla. Stir by hand until just combined.
  3. Add the flour, flaxmeal, baking powder, baking soda, and salt. Stir again until evenly moistened.
  4. Before adding the blueberries, scoop a spoonful of batter into each muffin tin. This provides a nice solid base and prevents the blueberries from sinking to the bottom of the muffins. Gently fold the blueberries into the remaining batter and divide evenly between the muffin tins. Place 2-3 additional blueberries at the very top center of each muffin, just to make ’em pretty.
  5. For the crumbly topping, press the butter, flour, and brown sugar together with your 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.

Notes

I like these muffins best after they’re cooled because you can taste the nuttiness in the oats and flax more. They also hold their shape better when they’re cooled.

  • Category: Breakfast
  • Cuisine: American

Keywords: healthy muffin recipe, blueberry muffin, flax muffin, muffin recipe

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Recipe rating

141 Comments

  1. Pinch of Yum Logo

    Yes. I do hate you for sleeping in. But just a tiny bit and it’s already almost gone. Wait. . . .
    Yup. Gone. I can’t even remember the last time I slept that late without any kind of interruption all night long. I’m trying, but I really can’t remember. It’s been at least 16 years. But it does exist, right?! The muffins look delicious! 😉

    1. Pinch of Yum Logo

      I know, I just think of the moms and other people with sleep issues and I just melt a little bit inside. It’s so hard to not sleep well! Achk. It does exist though and your kids are almost graduated, right? Right?? 😉

  2. Pinch of Yum Logo

    I love how I have everything in my kitchen to make these except for blueberries which I can easily grab today. I love a good blueberry muffin and have been wanting to make some homemade ones for quite some time. This is perfect for me to make and share the bounty with my husband’s worship team who meet EARLY on Sunday mornings to rehearse before two services.

  3. Pinch of Yum Logo

    Blueberry muffins, especially with a crumbly top, are the way to my heart. I will make these and probably have one for breakfast every morning until they’re gone, yum!

  4. Pinch of Yum Logo

    11 am? I’m so jealous! I’m on my 11 week old’s schedule and it is not a fun one. Wishing I had one of these muffins to make my 3 am wake-ups a little easier 🙂

    1. Pinch of Yum Logo

      That gives me a GREAT idea! While I too, agree that Lindsay gets to see a sweet side of the later morning others of us don’t (I am 14 weeks preggo, so I can pre-empathize your schedule!), you inspired me to make these for all the new mamas that I have recently been bringing meals too. Pinch of Yum inspires me to cook up a lot of love for these houses already, so why not make them these healthy muffins for a middle of the night-late morning-night time snack too? Thanks for the idea! Health & happiness to you and your little one…and thanks Lindsay for another much-to-be-loved recipe! 🙂

  5. Pinch of Yum Logo
    joan

    Ohhh that last photo got me. We have been eating blueberries like crazy over here. Love them!

  6. Pinch of Yum Logo

    Lindsay, you have an amazing talent to write, photograph and cook. I love your stories and always want to eat your pictures. No wonder your bog is so popular. These look amazing!

  7. Pinch of Yum Logo

    These sure look good and they are right up my alley 🙂 I love making muffins like these and just have them for breakfast. I have a few of them but none with blueberries so I better get cracking 🙂

  8. Pinch of Yum Logo

    Um, I am with you! I love a good crumble and I am obsessed with blueberries right now. These look awesome, Lindsay!

  9. Pinch of Yum Logo

    These look so scrumptious, Lindsey! Muffins with crumbly toppings are my weakness because although I will eat the entire muffin, I especially love the muffin tops (not the kind around my jeans)! The crumbly topping takes a muffin to a whole new level. PS. I’m a new blogger, and your food photography inspires me 🙂






  10. Pinch of Yum Logo

    Oh, Lindsay! These look AMAZING! Muffins are one of my favorite portable, grab-and-go snacks for busy afternoons! I can cram so much nutrition into a little package so the kids can power through all their activities (and I can survive without hungry-grumpies!). I make tons of healthy muffins, but have never seen the technique of soaking the oats in the buttermilk – brilliant! Can’t wait to try them!

  11. Pinch of Yum Logo

    Blueberry muffins are one of the best kinds of muffins! And all muffins are better with a crumb topping and glaze. These look fabulous Lindsay!

    P.S.~I am jealous of teachers like you who get to sleep in and eat muffins all day.

    That is all.