These ridiculously delicate and tender maple flax blueberry oatmeal muffins are naturally sweetened and loaded with healthful components for a deliciously healthful breakfast or snack.
Only one additional week until my cookbook launches. 7 days!!
And I considerably can’t think about it. Like… this time remaining 12 months, I was elbow-deep in flourless muffins and questioning how on earth I was going to develop, check out, retest, shoot and write 80 recipes. I’m pretty sure I did nothing nevertheless eat, sleep, and breathe the information for about 5 months straight, and whatever the handful of breakdowns and a freezer that acquired right here close to exploding on a number of occasion, I’d do it as soon as extra in a heartbeat. Lastly 😂
On that remember, I really acquired right here all through just some leftover muffins hiding throughout the depths of my freezer the alternative day. And I indicate the deep, darkish, fringe of the nether depths. Like… “these misshapen little lumps are lined in icicles and probably over a 12 months outdated” depths. For positive, they didn’t look overly appetizing, nevertheless they did depart me craving muffins.
So! I whipped up a model new batch impressed by a combo that I can’t seem to get enough of presently.
Maple. Flax. Blueberries. Oats.
Baller in my breakfast bowl (I imagine I mentioned my obsession?), and rather more baller in these tender little muffins.
I indicate… the chunk pictures don’t lie…
Actually, can we focus on in regards to the chunk pictures for a second? On account of they supply me extreme effectivity anxiousness.
Like… what if my chunk seems wonky? What if it’s too enormous? What if it’s misshapen? What if it’s sloppy? What if I take a bit and end up consuming all the factor?
Okay. That remaining one is a legit concern on account of it’s occurred to me additional events than I care to admit. Fortuitously, there’s always one or two check out subjects throughout the batch that don’t pretty make it as far as seems go. You perceive… the one’s that you just’ll stick throughout the background of a picture… buuuuuuut solely on account of they’ll come out blurry and no person can be able to see merely how gimpy they’re certainly.
True story. Not every muffin/cookie/bar/and plenty of others comes out attempting picture glorious every time, nevertheless there are always these that come out attempting pretty darn biteable.
So let’s focus on deets.
These muffins are super tender. I’m talking, like, moist diploma tender. And I do know. And I’m sorry. Nevertheless there’s really no completely different possibility to explain them. They solely have a really, really irresistibly tender crumb.
Maybe it’s the underside flax… which I’m going to start putting in extra recipes on account of that stuff’s golden. Truly. I bought a baggie of golden flax and it seems just a bit additional mild flavour-wise than widespread flax. So that’s an superior selection should you want to get all the omega benefits of flax with out the sturdy type.
Then as soon as extra, it may probably be the Greek yogurt… which you guys know I like using in my muffins to lighten them up a bit.
Or maybe it’s the maple syrup… which pairs fully with the flax and blueberries, and retains these muffins naturally sweetened.
Or maybe it’s it’s all these points combined to make a fairly superior muffin. I hope you guys love them!
Fully glad consuming!
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Maple Flax Blueberry Muffins
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4.9 from 10 critiques
Creator:
Amanda @ Working with Spoons
Full Time:
half-hour
Yield:
12 muffins 1x
Instructions
Preheat your oven to 375F (190C) and put collectively a muffin pan by spraying the cavities with cooking spray or lining them with parchment paper liners. Put apart.
In an enormous mixing bowl, combine the flour, oats, flaxseed, cinnamon, baking powder, baking soda, and salt. Put apart.
In a separate bowl, frivolously beat the egg merely to interrupt it up. Whisk throughout the yogurt, maple syrup, almond milk, oil, and vanilla, mixing until properly combined.
Add the moist components to the dry components, mixing gently until merely combined. Toss the blueberries in 1 Tbsp (7.5 g) of flour to cease them from bleeding or sinking to the underside of the muffins, and gently fold them into the batter.
Divide the batter evenly among the many many 12 muffin cups, filling almost to the very best.
Bake for 20 – 22 minutes, or until the tops of the muffins begin to present golden and a toothpick inserted into the centre comes out clear. Allow the muffins to sit back throughout the pan for ~5 minutes sooner than transferring them to a wire rack to sit back absolutely. Retailer in an airtight container at room temperature for as a lot as 5 days, or freeze for as a lot as 3 months.
Notes
* You’ll be able to even use a mix of all-puprose and full wheat. I would possibly go 1/2 cup + 2 Tbsp AP and 1/2 cup +2 Tbsp full wheat.
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